Preparation Steps

• Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or lightly oil it.
• Make the lemon-garlic marinade: in a small bowl or a jar with a lid combine the lemon juice, lemon zest, olive oil, maple syrup, minced garlic, salt, oregano, and black pepper. Whisk or shake vigorously until emulsified.
• Place the potato pieces in a large bowl and toss with about half of the marinade so they’re evenly coated. Spread potatoes in a single layer on one side of the prepared sheet pan. Roast 22 minutes, turning once halfway through so they brown evenly.
• While the potatoes begin roasting, reserve 1 tablespoon of the marinade for the asparagus. Put the chicken in a clean bowl, pour the remaining marinade over it and toss to coat. Let the chicken sit at room temperature for about 10 minutes to absorb the flavors.
• After the potatoes have roasted 22 minutes, remove the baking sheet from the oven. Use a spatula to create space on the pan; transfer potatoes to one side. Use a slotted spoon to place the marinated chicken pieces in a single layer on the empty side of the sheet (discard any excess pooling marinade).
• Toss the asparagus with the reserved tablespoon of marinade, then arrange the spears around the chicken and potatoes on the sheet without overcrowding.
• Return the pan to the oven and roast another 15–18 minutes, until the chicken reaches 165°F and the asparagus is tender. If you want extra color, broil for 2–3 minutes at the end, watching closely so nothing burns.
• Remove the tray and let the chicken rest 5 minutes before serving to lock in juices. Taste and adjust with a pinch of salt, a grind of pepper, or a squeeze of fresh lemon if desired.