Description
One-pan lemon chicken with asparagus has a secret underneath- potatoes cooked in the rendered chicken fat!
Ingredients
Scale
- 1 1/2 pounds small potatoes, cut into quarters
- 4 tablespoons butter, diced into small pieces and divided
- Kosher salt and ground pepper, for seasoning
- 3 pounds chicken pieces (legs, thighs, breasts)
- 1 bunch asparagus, cut into 1-inch pieces
- 1 lemon, cut into 8 wedges
Instructions
- Set oven to 475 degrees F. Add potatoes and half of the diced butter to a 9×13 inch pan. Season with salt and pepper. Toss to combine. Roast for 25 minutes, stirring halfway through, until the potatoes are lightly browned.
- Remove pan from the oven and add chicken on top of the potatoes. Season each piece with salt and pepper. Put the pan back in the oven and roast for another 25 minutes.
- Remove pan from the oven and sprinkle asparagus, lemon wedges and the remaining diced butter over the chicken. Put the pan back in the oven and roast for 25-30 minutes, until the chicken is lightly browned and the asparagus is tender.
- Serve with lemon squeezed over the top.
Notes
- Use whatever cuts of chicken you prefer. You can use all legs, all breasts, tenders, whatever you and your prefer.
- You are welcome to add some fresh herbs to any part of the process. Some fresh thyme would be especially lovely.