Wash hands with soap and water. Preheat the oven to 400 degrees. Grease a large baking sheet. Wash and cut the woody ends off of the asparagus, then cut them into 1 inch pieces.

In a bowl, combine the garlic, Italian seasoning, and 1 tbs oil. Add the chicken, toss to coat, and season with salt and pepper. Place in the fridge (always wash hands before and after handling raw meat).

Wash and slice the lemon into thin rounds. Wash the potatoes and cut into chunks. Toss the potatoes with oil and season with salt and pepper.

Roast the potatoes on the baking sheet until golden brown and tender when pierced with a knife.

Meanwhile, heat a little oil in a large oven-proof skillet over medium-high heat. Remove the chicken from the marinade, allowing it to drip off and add the chicken to the pan (you can discard the marinade). Brown the marinated chicken on both sides (the chicken won’t be cooked through yet).

Add the lemon slices to the pan. Put the pan in the oven and cook for 25 minutes (If you don’t have an oven-proof pan you can transfer the chicken to a greased baking dish).

Add the asparagus to the pan, and continue to cook for another 20 minutes or until the chicken is done.

Serve chicken and potatoes with asparagus. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.