One-Pan Lemon Garlic Chicken with Asparagus & Baby Potatoes
This one-pan lemon garlic chicken is the perfect way to welcome spring. Bright citrus, tender roasted vegetables, and minimal cleanup make it an easy go-to for weeknights and relaxed gatherings alike.
Serves: 4
Total time: ~45 minutes
Ingredients
- 1½ lbs baby potatoes, halved
- 3 tbsp olive oil, divided
- Salt and black pepper
- 1½ lbs boneless skinless chicken thighs (or breasts)
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1 bunch asparagus, trimmed (can swap for green beans or carrots)
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment or foil.
- Roast the potatoes: Toss halved potatoes with 1½ tbsp olive oil, salt, and pepper. Spread on the pan and roast for 15 minutes.
- Season the chicken: In a bowl, mix remaining olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Toss chicken to coat.
- Add chicken to pan: Remove the pan from the oven, push potatoes to one side, and place chicken on the pan. Roast for 10 minutes.
- Add asparagus: Toss asparagus lightly with oil, salt, and pepper. Add to the pan around the chicken and potatoes.
- Finish roasting: Return to oven and cook 10–15 minutes more, until chicken is cooked through and potatoes are tender.
- Serve: Sprinkle with fresh parsley and an extra squeeze of lemon if desired.