Description
A zesty and nutritious one-pan meal featuring roasted chicken thighs, crispy potatoes, and fresh asparagus.
Ingredients
1.5 lbs bone-in skin-on chicken thighs
1 lb baby Yukon Gold potatoes, halved
1 bunch fresh asparagus, ends trimmed
1/4 cup extra virgin olive oil
2 large lemons (zested and juiced)
3 cloves garlic, minced
1 tbsp dried oregano
1 tsp sea salt
1/2 tsp cracked black pepper
Instructions
Step 1: Preheat your oven to 400°F (200°C) and prepare a large rimmed sheet pan with parchment paper.
Step 2: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
Step 3: Toss the potatoes in half of the marinade and spread them onto the sheet pan.
Step 4: Coat the chicken thighs in the remaining marinade and place them skin-side up on the pan with the potatoes.
Step 5: Bake for 15 minutes, then remove the pan to add the asparagus.
Step 6: Roast for an additional 15 minutes until the chicken reaches 165°F and the vegetables are tender.
Step 7: Let rest for 5 minutes before serving with additional fresh lemon slices.
Notes
Ensure potatoes are cut small enough to cook through in 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
