Mix olive oil, thyme, rosemary, oregano, and paprika in a bowl. Divide herb mixture in half, pouring half into a separate bowl, and stir lime juice into one of the halves. Pour each half into a separate large plastic resealable bag. Place chicken pieces into the bag without the lime juice; squeeze excess air out of bag and seal.
Place onions and red bell peppers into a resealable plastic bag and pour half the marinade containing lime juice into the bag. Place broccoli, asparagus, and garlic into another resealable plastic bag and pour remaining lime juice marinade over vegetables. Squeeze excess air from both bags and seal. Refrigerate chicken and both bags of vegetables at least 2 hours to overnight.
Preheat oven to 400 degrees F (200 degrees C).
Transfer red bell peppers and onions to a baking dish; transfer broccoli, asparagus, and garlic to a separate baking dish. Bake both dishes of vegetables in the preheated oven for 20 minutes; stir and roast 10 more minutes. Remove vegetables from oven.
Transfer marinated chicken into a roasting pan, shaking off excess marinade and discarding used marinade. Scatter fingerling potatoes around chicken pieces. Roast chicken for 30 minutes and flip chicken pieces and potatoes.
Distribute all the vegetables into the roasting pan with the chicken pieces and potatoes. Roast until the chicken juices run clear, chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest piece of chicken reads at least 160 degrees F (70 degrees C), about 30 more minutes. Season to taste with salt and black pepper.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	439.95 Kcal (1842 kJ)
Calories from fat	338.79 Kcal
		% Daily Value*
Total Fat	37.64g	58%
Cholesterol	0.25mg	0%
Sodium	72.66mg	3%
Potassium	227.03mg	5%
Total Carbs	23.33g	8%
Sugars	3.09g	12%
Dietary Fiber	3.34g	13%
Protein	3.98g	8%
Vitamin C	69.8mg	116%
Vitamin A	0.5mg	17%
Iron	10mg	55%
Calcium	45.7mg	5%

Amount Per 100 g
Calories	198.41 Kcal (831 kJ)
Calories from fat	152.79 Kcal
		% Daily Value*
Total Fat	16.98g	58%
Cholesterol	0.11mg	0%
Sodium	32.77mg	3%
Potassium	102.39mg	5%
Total Carbs	10.52g	8%
Sugars	1.39g	12%
Dietary Fiber	1.51g	13%
Protein	1.8g	8%
Vitamin C	31.5mg	116%
Vitamin A	0.2mg	17%
Iron	4.5mg	55%
Calcium	20.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Rosemary Chicken

Chicken parts (wash and pat dry ) and 8 more..
Vegetarian Quiche

Salt, Chopped zucchini, Unbaked pastry shell, Butter and 13 more..
Spicy Black Beans and Rice

Onion, diced, Bell peppers, diced and 9 more..
Vegan Veggie Burgers

Oil, Rice, Water or 2 cups broth, Onion, finely chopped and 13 more..
Shrimp and Quinoa

Water, Uncooked quinoa, Olive oil, Red onion, chopped and 10 more..
Rainy Day Collards and Lentil Soup

Center-cut bacon or 2 tbsp olive oil, Onion, dice and 18 more..
Rabbit

All-purpose flour, Salt, Pepper, Paprika, Cooking oil and 10 more..
Red Beans and Rice

Red beans, Vegetable oil, Ham hock and 11 more..
Cajun Pasta

Olive oil and 13 more..
Spiced Black Bean Soup

Onion, chopped, Red bell pepper, diced and 17 more..