Sage Chicken with Potatoes and Asparagus
Elevate your weeknight dinners with this savory and herbaceous Sage Chicken with Potatoes and Asparagus. This one-pan wonder combines crispy, golden-brown chicken thighs infused with the earthy aroma of fresh sage and paprika with tender, caramelized baby potatoes and vibrant roasted asparagus. A zesty finish of fresh lemon juice ties it all together, adding a burst of brightness to each bite. Perfectly seasoned and elegantly simple, this 20-minute prep, 40-minute bake recipe is ideal for busy nights or effortless entertaining. Cleanup is a breeze, and with its balanced flavors and wholesome ingredients, it’s a dish the whole family will love. Dive into this irresistible chicken dinner and savor every herby, citrusy bite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 8 leaves Fresh sage leaves
- 4 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 whole Lemon
- 1 pound Baby potatoes
- 1 pound Asparagus spears
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. Gently lift the skin and tuck 1 to 2 sage leaves under the skin of each thigh. Season the chicken with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika.
Mince 2 garlic cloves and mix them with 2 tablespoons of olive oil in a small bowl. Rub this mixture evenly over the chicken thighs.
Cut the baby potatoes into halves. Toss them in a large bowl with 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and the remaining garlic (smashed but not minced). Spread the potatoes out on a large baking sheet.
Place the chicken thighs on the baking sheet, skin-side up, among the potatoes.
Roast in the preheated oven for 25 minutes.
Meanwhile, trim the woody ends off the asparagus spears. Cut the lemon in half, and slice one half into thin rounds while reserving the other half for juicing.
After 25 minutes, remove the baking sheet from the oven. Push the potatoes slightly to the side and add the asparagus spears to the pan. Drizzle the asparagus with a little olive oil, season with a pinch of salt, and nestle the lemon slices among the vegetables.
Return the baking sheet to the oven and roast for an additional 15 minutes, or until the chicken skin is golden and crispy, the potatoes are tender, and the asparagus is bright green and slightly charred.
Remove the baking sheet from the oven. Squeeze the juice from the reserved half of the lemon over the asparagus and chicken for a burst of freshness.
Serve the sage chicken hot with the roasted potatoes and asparagus. Enjoy!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 3.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 980 mg | 21% | |
*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.
