One-Pot Lemon Chicken with Asparagus and Potatoes

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Simple, vibrant chicken and vegetables cooked in one pan with zesty lemon and herbs. This American-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, bone-in, skin-on chicken thighs
• 2 cups, cubed potatoes
• 1 lb, trimmed asparagus
• 1, sliced lemon
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1 tsp dried rosemary
• 1/2 cup chicken broth
• to taste salt
• to taste pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs bone-in, skin-on chicken thighs with salt and pepper. Add chicken to the skillet and cook for 5 minutes per side until golden brown.
2. Step 2: Add 2 cups cubed potatoes and 4 minced garlic cloves to the skillet. Cook for 3 minutes, stirring to coat in oil and garlic.
3. Step 3: Add 1 lb trimmed asparagus and 1 sliced lemon to the skillet. Season with 1 tsp dried rosemary. Pour in 1/2 cup chicken broth and bring to a simmer.
4. Step 4: Cover and cook for 20 minutes, or until chicken is cooked through (internal temperature 165°F) and potatoes are tender.