Sheet Pan Lemon-Herb Roasted Chicken with Asparagus and Red Potatoes

Name: Sheet Pan Lemon-Herb Roasted Chicken with Asparagus and Red Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 lbs Chicken thighs and drumsticks (or a cut-up whole chicken); 1 ½ lbs Small red potatoes, quartered; 1 lb Fresh asparagus, tough ends trimmed; ¼ cup Olive oil; 2 medium Lemons, one juiced, one sliced; 2 tbsp Fresh rosemary, chopped; 1 tbsp Fresh thyme, chopped; 4 cloves Garlic, minced; 1 tsp Salt; ½ tsp Black pepper

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This easy sheet pan dinner is bursting with fresh spring flavors, making it a perfect meal for March. Juicy chicken pieces are coated in a zesty lemon and herb marinade, then roasted to perfection alongside crisp-tender asparagus and creamy red potatoes. It’s a complete and satisfying meal that requires minimal cleanup, ideal for a delicious weeknight dinner that celebrates the season's bounty.

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Sheet Pan Lemon-Herb Roasted Chicken with Asparagus and Red Potatoes

Prep Time15 min

Cook Time45 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetLarge mixing bowlSmall mixing bowlSharp knife

Instructions

1
Preheat your oven to 400°F (200°C). In a large bowl, combine the olive oil, lemon juice, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper. Whisk to combine.
2
Add the chicken pieces to the bowl with the marinade, tossing to ensure all pieces are well coated. Add the quartered red potatoes to the bowl and toss them with the chicken and marinade. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes.
3
Arrange the chicken pieces and red potatoes in a single layer on a large rimmed baking sheet, ensuring not to overcrowd the pan. If necessary, use two baking sheets. Place lemon slices around the chicken and potatoes.
4
Roast for 30 minutes. While the chicken and potatoes are roasting, toss the trimmed asparagus with 1 tablespoon of olive oil, a pinch of salt, and pepper in a separate small bowl.
5
After 30 minutes, remove the baking sheet from the oven. Add the seasoned asparagus to the baking sheet, tucking it among 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 reaches 165°F/74°C), the potatoes are tender, and the asparagus is crisp-tender.
6
Remove from the oven and let rest for 5 minutes before serving. Discard the roasted lemon slices. Serve hot, directly from the sheet pan or transferred to a platter.

Nutrition

Calories500 kcal

Protein40g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use boneless, skinless chicken breast for this recipe?

Yes, you can. However, chicken breast cooks faster than bone-in cuts. To prevent it from drying out, you might want to add the chicken breast pieces to the sheet pan 10-15 minutes after the potatoes have started roasting, or cut them into larger chunks.

What other vegetables would work well in this sheet pan meal?

Broccoli florets, bell peppers, zucchini, or green beans are all great additions. Add them at different stages of cooking based on how quickly they tenderize, similar to how the asparagus is added later.

How can I ensure the chicken and potatoes cook evenly?

Cut the potatoes into uniform sizes to ensure they cook at the same rate. Spreading the ingredients in a single layer on the baking sheet without overcrowding is crucial for even roasting and browning. If your sheet pan is too crowded, use a second one.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.