Lemon Herb Roasted Chicken with Spring Vegetables

Name: Lemon Herb Roasted Chicken with Spring Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 large Bone-in, skin-on chicken thighs or drumsticks; 1.5 lbs Baby potatoes, halved or quartered; 1 lb Fresh asparagus, trimmed; 1/4 cup Olive oil; 1 large; 4 cloves Garlic, minced; 2 tbsp Fresh rosemary, chopped; 1 tbsp Fresh thyme, chopped; 1 tsp Salt; 1/2 tsp Black pepper

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Embrace the flavors of early spring with this delightful one-pan roasted chicken dinner. Bone-in, skin-on chicken pieces are marinated and roasted to perfection alongside new potatoes and fresh asparagus, all infused with a zesty lemon and aromatic herb blend. This dish is not only incredibly easy to prepare but also offers a light yet satisfying meal, making it ideal for a March dinner as the days begin to lengthen.

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Lemon Herb Roasted Chicken with Spring Vegetables

Prep Time15 min

Cook Time40 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetLarge mixing bowl

Instructions

1
Preheat oven to 400°F (200°C). In a large bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well to create the marinade.
2
Add chicken pieces to the marinade, tossing to coat evenly. Allow to marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor. Add the halved baby potatoes to the same bowl and toss to coat them in the marinade as well.
3
Spread the chicken and potatoes in a single layer on a large baking sheet. Place lemon slices around the chicken. Roast for 25 minutes.
4
Remove the baking sheet from the oven. Add the trimmed asparagus to the pan, tossing it lightly with the pan drippings and remaining marinade on the sheet. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), potatoes are tender, and asparagus is vibrant green and slightly tender-crisp.
5
Carefully remove the baking sheet from the oven. Let the dish rest for a few minutes before serving. Garnish with extra fresh herbs if desired.

Nutrition

Calories620 kcal

Protein45g

Fat38g

Carbohydrates

Frequently Asked Questions

Can I use boneless chicken breasts instead?

Yes, you can, but adjust cooking time. Boneless breasts will cook faster, around 20-25 minutes total. Ensure they reach an internal temperature of 165°F (74°C) and add the asparagus closer to the end of their cooking time to prevent overcooking.

How do I ensure crispy chicken skin?

For crispier skin, pat the chicken dry with paper towels before marinating. Roasting at a higher initial temperature and ensuring the chicken is in a single layer without overcrowding the pan also helps. Avoid covering the pan while roasting.

Can I prepare this meal ahead of time?

You can prep the marinade and marinate the chicken and potatoes up to a day in advance in the refrigerator. Store the asparagus separately and add it to the pan fresh during cooking.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.