• 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

Butter (2 TBS) Butter is used in two stages. One, it coats and flavors the potatoes and two, it helps to season the chicken. It adds a special richness and helps everything to brown nicely.

Salt & Black Pepper (½ tsp + ¼ tsp) This is divided between both the potatoes and the chicken, giving flavor to both.

Garlic Powder (¼ tsp) Fresh garlic can burn at high temperatures. Using garlic powder allows you to add flavour without that risk.

Sweet Paprika (¼ tsp) Paprika adds warm color and a soft, gentle sweetness, that is in no way overpowering.

New Potatoes (½ pound, unpeeled, quartered) New potatoes have a thin skin which crisps beautifully. Keeping them unpeeled adds a lovely texture to the dish and nice flavor. They take slightly longer than chicken to cook, so adding them early ensures a golden and tender finish with crisp edges.

Boneless, Skinless Chicken Thighs (4) I recommend using thighs as they tend to stay juicier and are more apt to stay tender during roasting. I open them up to help them cook evenly and help them to absorb all the flavors well.

Asparagus (½ pound, trimmed and cut) Added in the last five minutes so it cooks quickly and stays bright, crisp‑tender, and vibrant.

Honey (4 tsp) Brushed over each chicken thigh to create a glossy, lightly caramelized finish. It balances the lemon’s acidity and pairs beautifully with thyme. Lemon and thyme are beautiful partners.

Lemon (½, thinly sliced) This adds a lovely bright flavour to the chicken. Placed on top it tends to melt down into the meat giving it even more flavor. I recommend serving extra wedges with the chicken when you serve your meal.

Fresh Thyme (a few sprigs) I love fresh herbs and the earthy flavor they bring to any dish. You can of course use dry thyme if you don't have fresh, but if you have it, I always recommend using fresh.

1. Preheat the oven to 425*F/ 220*C/gas mark 7. Line a baking tray with sides with aluminum foil and spray the foil lightly with low fat cooking spray. (You could also use a sheet of baking parchment.)
2. Melt 1 TBS of the butter in a bowl in the microwave. (This will take anywhere between 15 to 25 seconds. Don't burn the butter. Use a bowl large enough to hold your potatoes.)
3. Add your potatoes to the melted butter along with the 1/4 tsp each of the salt & pepper, the garlic powder and paprika. Coat them in the mixture. (I just give them a stir around with my hand, making sure to get it everywhere.)
4. Spread out on the baking sheet, skin sides down, in a single layer. Roast in the preheated oven for 15 to 20 minutes. (This ensures a nice and crispy potato.)
5. Melt the remaining butter in the same bowl in the microwave. (Less washing up. Again, it will only take between 15 to 25 seconds.)
6. Add the chicken pieces, along with the remaining salt and pepper. (Give them a good stir to coat in the butter.)
7. Lay them out amongst the potatoes, opening up the chicken. (I like to make sure my chicken is well trimmed of any fat.)
8. Spread 1 tsp of honey over each piece of chicken. Top each with a sprig of thyme. Top with a lemon slice. Scatter any remaining thyme over the vegetables. (You can just drizzle the honey on with a spoon and spread it out with the back of the spoon.)
9. Roast for a further 20 to 25 minutes, adding the asparagus cuts for the last five minutes or so, until the chicken juices run clear when pierced with a fork in the thickest part, and the asparagus is cooked. (You can add the asparagus sooner if you wish. I like mine to be crispy tender.)
10. Divide the chicken and vegetables between two heated dinner plates and serve with a wedge of lemon for squeezing, if desired.

• Choose the right pan size A half‑sheet pan (about 13x18 inches) gives ingredients room to spread out so they roast instead of steam. Do not crowd your pan. Crowding causes the dish to steam rather than roast.

• Line your pan for easy cleanup I like to line my pans for easier clean up. You can use either parchment or foil. If you have any type of sticky marinade, this is a life savor. No fuss. No muss. Easy cleanup.

• Use high heat for great colour Roasting at a higher temperature will give you a much nicer color, additional crispness to vegetables or meats where this is wanted.

• Start with ingredients that take longest Time everything and place onto the baking sheet by placing the ingredients which will take the longest to cook on first and quicker cooking ingredients later on in the cooking process. This way everything will finish cooking at the same time.

• Don’t skip the oil or butter You may be tempted to leave out any oil or butter, but don't. Even a light coating can help your ingredients to crisp up and will help to prevent sticking. If you have added seasonings, it also helps to carry the flavor all over.

• Season in layers Season the vegetables, season the meat, and finish with a sprinkle of salt and pepper before serving. Layered seasoning = deeper flavour. Don't be tempted to flavor everything all together at once.

• Use fresh herbs wisely Hardy herbs like thyme or rosemary can roast right on the pan. Delicate herbs like parsley or basil should be added after cooking for brightness.

• Add a finishing touch A squeeze of lemon, a drizzle of balsamic, or a scattering of fresh herbs can transform a simple sheet‑pan supper into something special. I am a fan of Balsamic vinegars. They are real flavor boosters when used in the right proportions.

• Let the pan rest for a few minutes Resting helps juices settle and makes serving easier — especially with chicken or pork.

• Experiment with combinations Sheet‑pan cooking is wonderfully flexible. Mix and match proteins, vegetables, and seasonings to create endless variations.

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If you’re looking for a quick, wholesome meal that still feels a little bit special, these Sheet Pan Parmesan Turkey Tenders & Asparagus are exactly the kind of recipe you’ll want in your weeknight rotation. Tender strips of turkey are coated in a savoury Parmesan crumb, roasted until golden, and paired with bright, crisp‑tender asparagus — all on one pan, all with minimal cleanup.

It’s simple, it’s fresh, and it’s the kind of dinner that makes eating well feel effortless. The turkey stays juicy, the coating gets beautifully crisp, and the asparagus roasts to perfection right alongside it. Add a squeeze of lemon and you’ve got a meal that’s light, flavourful, and ready in no time.

Whether you’re cooking for two or just want something easy and satisfying after a long day, this sheet pan supper delivers every time.

1. Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking tray with some baking parchment. Spray lightly with the cooking spray. (Cooking spray will prevent anything from sticking.)
2. Whisk the bread crumbs, cheese, salt, pepper, and garlic powder together in a shallow bowl. Whisk the egg in another shallow bowl. (I used shallow pasta bowls.)
3. To prepare the turkey, remove the tendon from the fillets and discard. Cut each tenderloin into three pieces on the diagonal. (There is an excellent video on how to do that here. It works for both turkey or chicken.)
4. Working with one piece at a time, dip it into the beaten egg and then the panko mixture to coat. (I use my hands to pat the crumb mixture onto the meat and help it adhere better.)
5. Lay on the baking sheet in a single layer. Spritz lightly with some cooking spray and then sprinkle with the spring onions. (The cooking spray will help to crisp up the crumbs nicely.)
6. Bake for 15 minutes. While you are baking them get the asparagus ready.
7. Trim any woody ends from the asparagus. Place into a zip lock baggie with the oil, salt, pepper and garlic powder. Give them a good shake to coat. (I used a medium bag. You can also do this in a large bowl.)
8. At the end of 15 minutes remove the baking tray from the oven. Carefully turn over the turkey pieces. Spritz with a bit more cooking spray.
9. Arrange the asparagus spears between the turkey pieces on the baking tray.
10. Return the tray to the oven and roast for a further 15 minutes. The turkey fillets should be completely cooked through and the asparagus should be crispy tender. (The interior temperature of the turkey should read at 165*F/74*C.)
11. Leave to rest on the baking sheet for a few minutes before scattering with the remaining spring onions and serving.

• Read through the recipe several times before beginning so as to familiarize yourself with everything.
• Assemble all of your ingredients before you begin. That way there is less risk of you leaving anything out by accident.
• Make sure all of your turkey pieces are of a similar thickness and size so that they cook in roughly the same time.
• Apply the same rule to any vegetables you are cooking, making sure they are of a similar thickness and size.
• Grate your own cheese. They add fillers to grated cheese products (such as cellulose which is wood fiber) to help them flow better. Grating your own cheese is always a better idea.
• Do not over season. The cheese will be salty.