One-Pan Roast Chicken Dinner

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One-Pan Roast Chicken Dinner

This One-Pan Roast Chicken dinner delivers simple, easy, and few ingredients, but big on flavor without breaking your budget. And since the chicken and vegetables cook together at the same time, there’s no need to even make a separate side!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: roast chicken dinner, roast chicken recipe

Servings:

Ingredients

1 & 1/2 pounds yellow or red new potatoes , halved
3 tablespoons butter , cut into small pieces
coarse salt and ground pepper
3 pounds bone-in chicken (legs and thighs)
1 pound asparagus , trimmed and cut into 1-inch pieces
1 lemon , cut into 8 wedges
6 sprigs fresh thyme or 1 teaspoon dried

Instructions

Preheat oven to 475 degrees F.
Place potatoes and half the butter in a large shallow roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout with an internal temperature of 165F, about 15 more minutes.
Serve chicken, vegetables, and lemon drizzled with pan juices.

Notes

Bone-in, skin-on chicken thighs are ideal. These have the most flavor and the skin gets nice and crispy adding a wonderful textural element. However, this recipe will work with boneless thighs or even chicken breasts, but keep in mind the time needed for them to cook will need to be adjusted since they won't take as long.

Cut the vegetables into uniform pieces. Making sure they’ll all the same size, allows them to cook the same.

Don’t overcrowd the pan. You want a large enough shallow roasting pan so the vegetables are not piled on top of one another, so they roast properly and not steam.

Nutrition