Directions

1. Preheat oven to 375°F. Place 2 (8-ounce) chicken breasts on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even ½-inch thickness. Arrange chicken on one half of a large rimmed baking sheet. Arrange 12 ounces potatoes and 8 ounces 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, ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
2. Meanwhile, whisk 2 tablespoons lemon juice, 2 tablespoons shallot, 1 tablespoon mustard, 2 teaspoons honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl.
3. Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange 1 pound asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.
4. 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 2 tablespoons parsley and 1 tablespoon dill. Serve with lemon wedges.