Preheat oven to 425 degrees F. Line a baking sheet with foil and coat with non-stick spray.
Add potatoes to baking sheet and drizzle with 1 tsp olive oil, 1 tsp minced garlic, ½ tsp salt and ¼ tsp black pepper. Use clean hands to evenly coat potatoes and push potatoes to one side of the baking sheet, being sure to keep them in an even layer. Bake in oven for 10 minutes.
Meanwhile, place chicken breast between two sheets of parchment paper and pound to an even thickness using a rolling pin or heavy bottomed pan. In a small dish combine 1 tsp olive oil with ½ tsp garlic, ½ tsp salt, ¼ tsp black pepper, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tbsp chopped rosemary (reduce to 1 tsp if using dried herbs).
Remove the potatoes from the oven and carefully place the chicken breasts on the baking sheet in the center. Brush the chicken breasts with the lemon rosemary mixture. Stir the potatoes and top with the parmesan cheese.
Add the trimmed asparagus to the remaining ⅓ of the baking sheet and drizzle with 1 tsp olive oil and season with salt and pepper. Continue baking at 425 degrees F. for an additional 20 minutes, until chicken breast is cooked through (165 degrees F) and potatoes are tender. Remove from oven and let rest for about 5 minutes before slicing the chicken. Enjoy!
Notes
If asparagus looks like it's cooking too fast, cover that side of the pan loosely with foil. You can swap asparagus for green beans, broccoli or brussels sprouts if desired.