Roasted Chicken New Potatoes Asparagus
Delight in the comforting flavors of this one-pan Roasted Chicken with New Potatoes and Asparagus—a perfect harmony of crispy, golden chicken thighs, tender herbed potatoes, and vibrant roasted asparagus. This easy yet impressive recipe combines juicy, bone-in chicken seasoned with paprika, fresh rosemary, and thyme, alongside garlicky new potatoes and a refreshing splash of lemon. Perfectly cooked in under an hour, this dish streamlines prep and cleanup, making it ideal for a quick weeknight dinner or an elegant meal for guests. Serve this wholesome and balanced meal straight from the oven with lemon wedges for a bright, zesty finish.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 500 grams New potatoes
- 300 grams Asparagus spears
- 4 tablespoons Olive oil
- 3 pieces Garlic cloves
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lemon
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly oil it.
Wash the new potatoes and cut them into halves or quarters, depending on their size. Place them in a mixing bowl.
Peel and mince the garlic cloves. Add them to the bowl with the potatoes.
Drizzle 2 tablespoons of olive oil over the potatoes, then sprinkle with half of the salt, black pepper, paprika, and the rosemary leaves from one sprig. Toss to coat evenly and transfer the potatoes to the baking sheet.
Pat the chicken thighs dry with paper towels. Rub the remaining 2 tablespoons of olive oil over the chicken, and season both sides with the remaining salt, black pepper, paprika, and thyme leaves. Place the chicken thighs on the baking sheet, skin-side up, next to the potatoes.
Roast the chicken and potatoes in the preheated oven for 25 minutes.
Meanwhile, wash the asparagus spears and trim the woody ends. Toss them in a clean bowl with a drizzle of olive oil and a pinch of salt and pepper.
After 25 minutes, remove the baking sheet from the oven. Add the asparagus to the pan, arranging it around the chicken and potatoes. Squeeze the juice of half a lemon over the entire dish.
Return the baking sheet to the oven and roast for an additional 15-20 minutes, until the chicken skin is golden and crispy, and the internal temperature of the chicken reaches 75°C (165°F). The potatoes should be tender and the asparagus cooked through but still slightly crisp.
Remove the baking sheet from the oven and let the dish rest for 5 minutes. Garnish with the remaining rosemary and lemon wedges from the other half of the lemon. Serve warm and enjoy!
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 8.6 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4229 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
