Lemon Herb Roasted Chicken with Asparagus and New Potatoes

Name: Lemon Herb Roasted Chicken with Asparagus and New Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 800g Chicken thighs and drumsticks, bone-in, skin-on; 500g New potatoes, halved or quartered if large; 400g Asparagus, tough ends trimmed; 1 Lemon, half sliced, half juiced; 4 tbsp Olive oil; 3 cloves Garlic, minced; 1 tsp Dried oregano; 1 tsp Dried thyme; 1 tsp Salt, or to taste; 0.5 tsp Black pepper, or to taste; 2 tbsp Fresh parsley, chopped (for garnish)

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This effortless sheet pan dinner brings together the bright flavors of spring with succulent chicken. Chicken pieces are marinated in a zesty lemon-herb mixture, then roasted alongside tender-crisp asparagus and creamy new potatoes. It's a healthy, flavorful, and easy-to-clean-up meal perfect for a busy weeknight in March, offering a complete and balanced plate.

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Lemon Herb Roasted Chicken with Asparagus and New Potatoes

Prep Time15 min

Cook Time45 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetLarge mixing bowlMeasuring spoonsSharp knifeCutting board

Instructions

1
Preheat oven to 200°C (400°F). In a large bowl, combine 3 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, pepper, and the juice of half a lemon. Add the chicken pieces and toss to coat thoroughly. Let marinate for at least 15 minutes, or up to 30 minutes at room temperature.
2
On a large baking sheet, spread the new potatoes in a single layer. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat. Arrange the chicken pieces among the potatoes.
3
Place lemon slices on top of the chicken. Roast for 25 minutes. While roasting, prepare the asparagus.
4
After 25 minutes, carefully remove the baking sheet from the oven. Add the trimmed asparagus to the pan, tossing it lightly with the pan juices. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F), the potatoes are tender, and the asparagus is crisp-tender.
5
Once cooked, remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving immediately.

Nutrition

Calories550 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use boneless, skinless chicken breast?

Yes, you can, but adjust cooking time as breasts cook faster. They might also dry out more easily. Consider cutting them into similar-sized pieces to the potatoes for even cooking, and reduce the initial roasting time by 5-10 minutes.

How do I ensure the chicken skin gets crispy?

Ensure the chicken skin is patted very dry before seasoning and roasting. Using a hot oven (200°C/400°F) helps. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

Can I prepare this meal ahead of time?

You can marinate the chicken and chop the potatoes and asparagus a day in advance. Store the marinated chicken in the refrigerator and the vegetables separately in airtight containers. Assemble and roast just before serving.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.