Serves 2

I love sheet pan dinners. Not only are they fairly simple to create and delicious, but they are pretty much no fuss no muss with very little clean up afterwards, especially if you line your baking sheet with aluminium foil.

2 TBS butter

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp sweet paprika

1/2 pound new potatoes, unpeeled and quartered into wedges

4 boneless, skinless chicken thighs

1/2 pound asparagus, washed trimmed and cut into pieces

4 tsp honey

1/2 lemon, thinly sliced (Plus additional wedges for squeezing, optional)

a few sprigs of fresh thyme

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with sides with aluminium foil and spray the foil lightly with low fat cooking spray.

Melt 1 TBS of the butter in a bowl in the microwave.  Add your potatoes along with the 1/4 tsp each of the salt & pepper, the garlic powder and paprika. Add the potatoes and coat them in the mixture.  Spread out on the baking sheet, skin sides down, in a single layer.  Roast in the preheated oven for 15 to 20 minutes.

Melt the remaining butter in the same bowl in the microwave.  Add the asparagus cuts and the chicken pieces, along with the remaining salt and pepper. Lay them  out amongst the potatoes, opening up the chicken and scattering the asparagus evenly in the pan.  Spread 1 tsp of honey over each piece of chicken.  Top each wth a sprig of thyme.  Top with a lemon slice.  Scatter any remaining thyme over the vegetables.

Roast for a further 17 to 12 minutes, until the chicken juices run clear when pierced with a fork in the thickest part.  Divide the chicken and vegetables between two heated dinner plates and serve with a wedge of lemon for squeezing, if desired.