One-Pan Lemon-Basted Chicken with Roasted Potatoes and Asparagus

Effortless one-pan meal featuring juicy chicken thighs, crispy potatoes, and tender asparagus in a bright lemon-herb sauce.

Cuisine: General

Category: One Pot

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 12 oz Chicken thighs
• 12 oz Baby potatoes
• 12 oz Asparagus
• 3 tbsp Olive oil
• 4 cloves Garlic
• 1 tsp Dried thyme
• 1 Lemon
• 1/2 cup Chicken broth
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Cut 12 oz baby potatoes in half and toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet.
2. Step 2: Pat 12 oz chicken thighs dry and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Add to the baking sheet with potatoes.
3. Step 3: Add 12 oz asparagus and 4 minced garlic cloves to the sheet. Drizzle with remaining 1 tbsp olive oil.
4. Step 4: Roast for 25 minutes until chicken is golden and potatoes are tender.
5. Step 5: Remove sheet and add 1 tsp dried thyme, 1/2 cup chicken broth, and 1/2 of the lemon (zested and juiced) to the pan. Return to oven for 5 minutes.
6. Step 6: Stir to combine sauce, then serve hot with extra lemon wedges.