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Description
A simple and flavorful one-pan meal featuring chicken, potatoes, and asparagus seasoned with lemon and herbs. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1.5 lbs baby potatoes, quartered
- 1 bunch asparagus, tough ends trimmed, cut into 1-inch pieces
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 cup fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, lemon juice, salt, and pepper.
- Add the quartered baby potatoes to the bowl and toss to coat evenly. Spread them in a single layer on one side of the prepared baking sheet.
- Add the chicken pieces to the same bowl and toss to coat with the remaining seasoning. Arrange the chicken in a single layer on the other side of the baking sheet.
- Roast for 15 minutes.
- Remove the baking sheet from the oven. Add the asparagus pieces to the baking sheet, tossing them gently with some of the pan juices. Stir the potatoes and chicken.
- Return to the oven and roast for another 10-15 minutes, or until the chicken is cooked through, potatoes are tender, and asparagus is crisp-tender.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- For easy cleanup, line your baking sheet with parchment paper.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg