How To Make Sheet Pan Chicken with Asparagus and Potatoes
Welcome spring with this recipe for sheet pan chicken that’s also cooked along with fresh asparagus and potatoes. It’s a dish that’s easy to prep and clean.
Serves:
Ingredients
- 16smallnew potatoes,(red or golden), halved
- 3smallsweet onions,(such as vidalia or walla walla), quartered through the roots or (1 large super sweet onion, cut into thin wedges)
- 1mediumlemon,very thinly sliced
- largehandful fresh lemon thyme,(or other fresh herb, oregano, marjoram, or thyme)
- 5tbspolive oil
- 1tspsalt,or more to taste
- ½tspblack pepper,or more to taste
- 1½lbschicken breast halves,bone in
- ½lbswhole chicken legs,(thighs and drumsticks attached or 2 legs and 2 drumsticks)
- 1lbfresh asparagus
Instructions
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Heat the oven to 375 degrees F. In a bowl, combine the new potatoes, onions, lemon, a few of the herb sprigs, 2 tablespoons of the olive oil, and half the salt and pepper. Toss well and spread on a rimmed baking sheet.
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Roast the vegetables for 40 minutes, or until the potatoes are almost tender when pierced with a skewer.
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While the vegetables roast, sprinkle the chicken with 2 tablespoons of the remaining olive oil, and the remaining salt and pepper. Remove the leaves from several thyme springs and scatter them on the chicken.
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Move the vegetables in the pan aside to make room for the chicken. Set the chicken in the pan, skin side up, so it isn’t sitting on vegetables. Continue cooking for 30 minutes.
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Snap the spears near the base, where they break without much effort. Cut the spears in half to make shorter lengths. In a bowl, toss the asparagus with the remaining 1 tablespoon oil.
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After the chicken has been roasting for 30 minutes, pull out the sheet pan and scatter the asparagus around the chicken.
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Continue roasting for 10 to 20 minutes, or until the chicken pieces all register at least 165 degrees F in the thickest part of the meat on an instant-read thermometer.
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All of the vegetables should also be cooked through. (Total cooking time is roughly 1½ hours.) If the chicken isn’t brown enough, slide the pan under the broiler for 2 minutes, watching it carefully to avoid burning.
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Discard the cooked thyme sprigs. Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs. Snip the breasts in half horizontally.
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Arrange the chicken and vegetables on a platter. Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.
Nutrition
- Calories: 855.50kcal
- Fat: 42.31g
- Saturated Fat: 9.48g
- Trans Fat: 0.21g
- Monounsaturated Fat: 22.58g
- Polyunsaturated Fat: 7.22g
- Carbohydrates: 66.73g
- Fiber: 10.95g
- Sugar: 13.87g
- Protein: 54.45g
- Cholesterol: 161.59mg
- Sodium: 770.05mg
- Calcium: 144.81mg
- Potassium: 2088.89mg
- Iron: 7.65mg
- Vitamin A: 111.46µg
- Vitamin C: 81.99mg
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