One-Pan Lemon Chicken with Asparagus and Fingerling Potatoes

A complete meal cooked in one pan with tender chicken, asparagus, and potatoes roasted with lemon and fresh herbs for a simple, flavorful dinner.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs, cut into 1-inch cubes chicken breasts
• 1 tbsp olive oil
• 2, juiced (1/2 cup) lemon
• 1/4 cup, finely chopped rosemary
• 1 lb, halved fingerling potatoes
• 1 lb, trimmed asparagus
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1.5 lbs chicken cubes with 1 tbsp olive oil, 1/2 cup lemon juice, 1/4 cup chopped rosemary, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Spread 1 lb halved fingerling potatoes and 1 lb trimmed asparagus evenly on a large baking sheet. Pour chicken mixture over vegetables and toss to coat evenly.
3. Step 3: Roast for 20-25 minutes, stirring once halfway through, until chicken reaches 165°F internal temperature and potatoes are tender with golden edges.
4. Step 4: Let rest for 5 minutes before serving to allow flavors to settle.