One-Pot Lemon Chicken with Asparagus and Potatoes
Simple, vibrant chicken and vegetables cooked in one pan with zesty lemon and herbs. This american-inspired one pot ready in about 40 minutes pairs bone-in, skin-on chicken thighs, cubed potatoes, trimmed 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Cover and cook for 20 minutes, or until chicken is cooked through (internal temperature 165°F) and potatoes are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Chicken with Asparagus and Potatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon Chicken with Asparagus and Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed potatoes from drying out.
Can I substitute ingredients in One-Pot Lemon Chicken with Asparagus and Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon Chicken with Asparagus and Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Lemon Chicken with Asparagus and Potatoes?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this one-pot are incredible.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
