Preheat the Oven: Begin by setting your oven to 350°F (180°C). This ensures the oven is ready for your ingredients to cook evenly.
Marinate the Chicken: In a small bowl, mix the olive oil, grated garlic, lemon zest, honey, Herbes de Provence, and dried basil. Coat the chicken breasts evenly with this marinade. Let them sit to absorb the flavors while you prepare the potatoes.
Prepare the Potatoes: Cut the new potatoes in half lengthwise to make them thinner and ensure they cook quickly. Toss them with a drizzle of olive oil, salt, pepper, and a few thyme sprigs for added flavor.
Bake the Potatoes: Place the seasoned potatoes on a sheet pan and roast in the preheated oven for 10 minutes.
Add Chicken to the Pan: After the potatoes have started to cook, add the marinated chicken breasts to the pan, arranging lemon slices on top of the chicken for extra flavor and moisture.
Continue Roasting: Return the tray to the oven and roast for another 20 minutes, allowing the chicken to cook through and the potatoes to become tender.
Add Asparagus: For the last 10 minutes of roasting, add the trimmed asparagus to the pan. Give them a light drizzle of olive oil and a sprinkle of salt and pepper before placing the tray back in the oven.
Serve: Once everything is beautifully roasted, serve your meal directly from the pan for ease and convenience.