One-Pan Chicken & Asparagus Bake

Preheat oven to 375°F. Place chicken on a clean work surface and cover with plastic wrap.

Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.

Arrange on one half of a large rimmed baking sheet.

Arrange potatoes and carrots in a single layer on the other half of the pan.

Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil.

Stir the potato-carrot mixture; arrange asparagus in the center of the pan.

Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.

Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165°F, about 10 minutes.

Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.