Lemon Herb Roasted Chicken with Asparagus and Baby Potatoes

Name: Lemon Herb Roasted Chicken with Asparagus and Baby Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 8 Bone-in, skin-on chicken thighs (about 2.5-3 lbs total); 1.5 lbs Baby potatoes, halved or quartered if large; 1 lb Asparagus, tough ends trimmed; 1 Large lemon, half thinly sliced, half juiced; 4 tbsp Olive oil; 2 tbsp Fresh rosemary, chopped; 1 tbsp Fresh thyme, chopped; 4 cloves Garlic, minced; 1 tsp Salt; 1/2 tsp Black pepper

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Embrace the fresh flavors of early spring with this delightful Lemon Herb Roasted Chicken. This sheet pan meal is not only incredibly delicious but also a breeze to clean up, making it perfect for a weeknight dinner or a relaxed weekend meal. The chicken is juicy and infused with aromatic herbs and zesty lemon, complementing the natural sweetness of the asparagus and the earthy goodness of the baby potatoes. A true taste of spring arriving in March.

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Lemon Herb Roasted Chicken with Asparagus and Baby Potatoes

Prep Time15 min

Cook Time45 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetLarge mixing bowlTongs

Instructions

1
Preheat oven to 400°F (200°C). In a large bowl, combine 3 tablespoons of olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper. Add chicken thighs and baby potatoes to the bowl, tossing to coat everything evenly with the herb mixture.
2
Arrange the chicken thighs skin-side up and potatoes in a single layer on a large baking sheet. Place lemon slices around the chicken and potatoes. Roast for 25 minutes.
3
While the chicken and potatoes are roasting, in a separate bowl, toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
4
After 25 minutes, carefully remove the baking sheet from the oven. Add the seasoned asparagus to the baking sheet, distributing it around the chicken and potatoes. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C), the skin is golden and crispy, and the vegetables are tender.
5
Once roasted, remove the baking sheet from the oven. Squeeze the juice from the remaining half lemon over the entire dish. Let it rest for 5 minutes before serving.

Nutrition

Calories680 kcal

Protein45g

Fat38g

Carbohydrates

Frequently Asked Questions

Can I use different chicken cuts?

Yes, you can use bone-in, skin-on chicken breasts or drumsticks. Adjust cooking time as needed; breasts may cook faster, drumsticks similarly. Ensure chicken reaches an internal temperature of 165°F (74°C).

What if I don't have fresh herbs?

Dried herbs can be used, but use about one-third of the amount of fresh herbs (e.g., 2 teaspoons dried rosemary, 1 teaspoon dried thyme). Fresh herbs provide a more vibrant flavor, however.

Can I add other vegetables?

Absolutely! Broccoli florets, bell peppers, or sliced carrots would also roast well. Add them with the potatoes, or if they cook faster (like bell peppers), add them with the asparagus.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.