Preheat the oven to 425°F.

In a large bowl, prepare the marinade; mix together the olive oil, lemon juice, minced garlic, dried parsley, salt and pepper.

Place the chicken breast in the marinade and coat each side. Let it sit in the bowl.

Cut the ends of the asparagus off and place on a large rimmed baking sheet. Drizzle with 1-teaspoon olive oil. Make sure the tips have oil on them.

Next, place the chicken breast on the baking sheet. Do not discard the marinade.

Add the quartered baby potatoes to the marinade bowl. Toss to coat potatoes then pour on the baking sheet. Pour the remaining marinade on top of the potatoes.

Arrange so that the potatoes are sitting flat on the baking sheet.

Sprinkle with additional salt and black pepper if desired. Then, place the lemon slices on top of the chicken, potatoes and asparagus.

Bake in the oven for 35 minutes (uncovered) or until the internal temperature of the chicken reaches 165°F and the potatoes are cooked through.

Remove from oven, divide evenly among plates and enjoy.