Baked Chicken and Potato Wedges with Asparagus

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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Baked Chicken and Potato Wedges with Asparagus

Makes 3 servings

Ingredients
For the Potato Wedges

4 medium Yukon gold potatoes
1 tbsp olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon grated parmesan
1/2 tsp pepper
1 teaspoon salt

For the Chicken
3 chicken breast halves

1 tablespoon chicken seasoning mix
1/4 cup of your favourite bbq sauce

For the Asparagus

1 bunch asparagus
Juice of 1/2 a lemon
salt
pepper

Directions

Cut potatoes into wedges and boil until tender but not mushy. Or, use left over boiled potatoes and cut into wedges. Allow to cool. Mix the spices together.
Preheat oven to 400F.
Once potatoes are cooled, toss them with the olive oil. Place on a parchment lined baking sheet and sprinkle both sides with spice mix.
Sprinkle chicken with chicken seasoning and place on another cookie sheet.
Bake the potatoes and chicken for about 30 minutes or until chicken is cooked through.
Remove potatoes. Raise the oven temperature to broil.
Brush bbq sauce on the chicken and broil for 3-5 minutes. Turn it over and brush the other side. Broil another few minutes until the sauce has evaporated a little and looks stuck to the chicken.
While this is all happening, steam your asparagus until tender. Drizzle with lemon juice and sprinkle on salt and pepper.