Roast Chicken with Potatoes, Lemon, & Asparagus
This one-pan chicken wonder delivers simple, easy, and few ingredients, but big on flavor without breaking your budget.
Servings: 6
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 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, 15 minutes.
- Serve chicken, vegetables, and lemon drizzled with pan juices.
Nutrition
Calories: 581kcal · Carbohydrates: 25g · Protein: 35g · Fat: 37g · Saturated Fat: 12g · Cholesterol: 203mg · Sodium: 207mg · Potassium: 1056mg · Fiber: 4g · Sugar: 2g · Vitamin A: 945IU · Vitamin C: 37.7mg · Calcium: 58mg · Iron: 4.1mg