Description
Crispy, juicy chicken thighs with buttery baby potatoes and vibrant asparagus, all infused with fresh herbs and zesty lemon in this one-pan weeknight wonder.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 bunch asparagus, ends trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 lemon, juiced
- 1 tablespoon fresh rosemary (or 1 tsp dried)
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- Salt and freshly cracked black pepper
- Fresh parsley or thyme sprigs, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, half the garlic, half the lemon juice, rosemary, thyme, salt, and pepper. Spread in an oven-safe skillet or dish and roast for 20 minutes.
- Pat chicken thighs dry and season both sides with salt and pepper. In a skillet, heat 2 tablespoons olive oil over medium-high. Sear chicken skin side down for 6–8 minutes until golden. Flip and add remaining garlic and lemon slices on top.
- Remove potatoes from oven. Nestle seared chicken thighs into pan. Add asparagus around the edges and drizzle remaining lemon juice. Toss gently and return to oven.
- Roast for 15–20 minutes, until chicken reaches 165°F (74°C), potatoes are tender, and asparagus is crisp-tender.
- Rest for a few minutes, then garnish with parsley or thyme sprigs. Spoon pan juices over when serving.
Notes
Use a meat thermometer to ensure doneness. Swap asparagus with green beans or carrots if desired. Serve with rice or quinoa to stretch the meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg