adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sheet Pan Chicken with Asparagus and Potatoes
Sheet Pan Chicken with Asparagus and Potatoes
0 Likes
Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Spring sheet pan chicken with asparagus and potatoes - one pan, minimal cleanup, maximum flavor!
Ingredients:
  • 16 small new potatoes (red or golden), halved
  • 3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges
  • 1 medium lemon, very thinly sliced
  • Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme).
  • 5 tablespoons olive oil
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon black pepper, or more to taste
  • 2 large bone-in chicken breast halves (1 1/2 pounds, 680 g)
  • 2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 227 g)
  • 1 bunch (1 pound) fresh asparagus
  • Special equipment:
  • Sheet pan , at least 11-by-17 inches or larger
Instructions:
  • Get the veggies ready for roasting: Preheat the oven to 375F. Mix new potatoes, onions, lemon, some herb sprigs, 2 tablespoons of olive oil, and half the salt and pepper in a bowl. Coat everything evenly and spread out on a baking sheet.
  • Roast the vegetables for 40 minutes or until the potatoes are nearly tender when pierced with a skewer.
  • While the vegetables roast, drizzle the chicken with 2 tablespoons of olive oil, and sprinkle on the remaining salt, pepper, and thyme leaves.
  • Nestle the chicken amidst the vegetables in the pan, ensuring the skin is facing up to avoid contact with the veggies. Roast for 30 minutes.
  • Prepare the asparagus by snapping the spears near the base to remove tough ends easily. Cut the spears in half for shorter lengths and toss them in a bowl with the remaining 1 tablespoon of oil.
  • After roasting the chicken for 30 minutes, gracefully place the asparagus on the sheet pan surrounding the chicken.
  • Roast for 10 to 20 more minutes or until the chicken pieces reach at least 165°F on an instant-read thermometer. Thighs may cook faster, you can remove them as they reach temperature and cover them with foil. Ensure the vegetables are fully cooked. If the chicken isn't golden brown, broil for 2 minutes while keeping a close eye on it. Total cooking time is around 1 1/2 hours.
  • To present the chicken: Remove cooked thyme sprigs. Cut legs to form 2 drumsticks and 2 thighs using kitchen shears. Halve the breasts horizontally. Place chicken and vegetables on a platter. Sprinkle fresh thyme over the dish.

Similar Recipes