Lemon Herb Roasted Chicken with Asparagus and Potatoes

Name: Lemon Herb Roasted Chicken with Asparagus and Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4-6 servings
Cuisine: Deutsch
Ingredients: 1.5 kg Bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix); 500g Baby potatoes, halved or quartered; 450g Asparagus, trimmed; 3 tbsp Olive oil; 2 Lemons (1 zested and juiced, 1 sliced); 4 cloves Garlic, minced; 1 tbsp Fresh rosemary, chopped; 1 tbsp Fresh thyme, chopped; 1 tsp Dried oregano; 1 tsp Salt, or to taste; 0.5 tsp Black pepper, or to taste; 2 tbsp Fresh parsley, chopped (for garnish, optional)

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This recipe celebrates the fresh flavors of early spring with a comforting and easy-to-prepare roasted dish. Chicken pieces are marinated with a zesty lemon-herb blend, then roasted alongside tender-crisp asparagus and perfectly cooked potatoes. It's a wholesome meal that's perfect for a weeknight dinner or a relaxed weekend gathering, bringing bright, clean flavors to your table.

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Lemon Herb Roasted Chicken with Asparagus and Potatoes

Prep Time20 min

Cook Time50 min

Servings4-6 servings

DifficultyEasy

Equipment

Large Mixing BowlLarge Baking SheetMeasuring Spoons and Cups

Instructions

1
Preheat your oven to 200°C (400°F). In a large bowl, combine olive oil, lemon zest and juice, minced garlic, chopped fresh rosemary, fresh thyme, dried oregano, salt, and pepper. Mix well to create the marinade.
2
Add chicken pieces and halved baby potatoes to the marinade bowl. Toss everything thoroughly to ensure all pieces are well coated. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
3
Arrange the chicken and potatoes in a single layer on a large baking sheet. Place lemon slices among the chicken pieces. Roast for 30 minutes.
4
Remove the baking sheet from the oven. Add the trimmed asparagus to the pan, tossing gently with some of 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 from the oven and let it rest for 5 minutes. Garnish with fresh chopped parsley, if desired, before serving hot.
6
Serve directly from the pan or transfer to a large serving platter. Enjoy this flavorful one-pan meal with your family and friends.

Nutrition

Calories650 kcal

Protein55g

Fat38g

Carbohydrates

Frequently Asked Questions

Can I use boneless, skinless chicken?

Yes, you can, but adjust cooking time as boneless chicken cooks faster. It might also be slightly less juicy without the bone and skin.

What other vegetables can I add?

Broccoli florets, bell peppers, or green beans would also work well. Add them at the same time as the asparagus or slightly earlier, depending on their density.

How do I ensure the chicken skin is crispy?

Make sure the chicken pieces are not overcrowded on the baking sheet, allowing for good air circulation. Pat the chicken skin dry before marinating for best crisping results.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.