Lemon Chicken with Asparagus and Potatoes
- Lemon Chicken with Asparagus and Potatoes
- Recipe
- Ingredients
- Instructions
Crisp-tender chicken baked to absolute perfection. It’s truly an entire meal in a single skillet!
Most of my recipes here are quick and easy, a must for those busy weeknight meals. But this one here is extra extra easy – a no-fuss weeknight meal with your side dishes made right in the same pan.
Now the best part about this is how the potatoes get par-roasted first, and then finished off underneath the chicken, letting the chicken juices soak right in with all that lemony goodness.
And that’s it! Veggies and chicken made together in the same skillet – you save on dishes and you save on time. Double win!
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour
Ingredients
Instructions
1. Preheat oven to 400 degrees F.
2. In a small bowl, combine olive oil, Dijon, lemon juice, lemon zest and thyme; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Add potatoes to the skillet; season with salt and pepper, to taste. Place into oven and bake for 18-20 minutes, or until the potatoes are easily pieced with a fork.* Add asparagus and chicken to the skillet.
5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
6. Serve immediately.
