Lemon Chicken with Asparagus and Potatoes
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!
Lemon Chicken with Asparagus and Potatoes
Crisp-tender chicken baked to absolute perfection. It's truly an entire meal in a single skillet!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- ½ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 cups baby red potatoes, halved
- 1 pound asparagus, trimmed
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
- Serve immediately.
Notes
*Cooking time will vary depending on the size and thickness of the potatoes.
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Loved by my family! I was worried that I put too much mustard in the “marinade” for the chicken but, nope, the flavors mellowed a lot so do not be afraid! I added grape tomatoes to complement and add a nice pop of color!!
I parboiled the potatoes, but I still added to the pan to brown them a bit just as the recipe stated, and carried on from there. I added green beans instead of asparagus, it was out of season and too pricey for my pocket book! Thank You for a terrific recipe!
This is exactly what I did! My boys are not hot on asparagus, but the green beans were amazing. This is quite literally my favourite family recipe on the planet!
My family and friends love this meal! I’ve made it several times. I use boneless skinless chicken breasts and cook a little longer. I also make extra sauce to drizzle on the chicken a few minutes before it is done and add sliced lemons into the dish as it cooks in the over together. LOVE IT! Thanks for sharing it.
So damn delicious!! I added minced garlic to the butter before I seared the chicken just because I love garlic. Such a great recipe. The asparagus was perfect!! I’ll make this again for sure.
Unfortunately it turned out rather bland for me. I also used boneless breasts skin on mixed with thighs. Took a long time to cook. Probably won’t make again- but it may be user error!
Do you all drain the pot of the chicken grease before you put in your potatoes? Seems like an awful lot of fat….. Thanks!
Yes, you can absolutely drain the excess fat.
I made this tonight and it was everything I was hoping it would be! This recipeis so delicious and perfect for spring!
It’s great for Spring! Glad you loved it!
Very good!! My husband loved it too, I served an extra lemon wedge for myself 🙂
That’s awesome Robin! Thanks for sharing
I made this dish tonight and my husband loved it. I would double the sauce next time (and there will be a next time!). I used boneless, skinless breasts and baked a while longer. This one is definitely a keeper! Thank you Chungah!
More sauce is always a good idea! And thanks for sharing 🙂
Love love one skillet dishes. This recipe is definitely one of my favs. I was only cooking for 2 so I reduced amounts by half and it worked just fine.
The combination of mustard and lemon gives chicken a great taste. I was fortunate to have fresh home grown lemons and the juice and zest made dish even more flavorful.
I prefer my veggies not very well done. I did adjust cooking time of asparagus , I added in the last 15 mins.
Thank you Chungah for a great dish.
Can’t wait to make this for my friends.
I made this last night and it was absolutely delicious! Thank you, Chungah, for another great recipe that keeps my family wanting more! I have made so many recipes of yours and ALL have been very satisfying. I was tempted to lick my plate after I finished the chicken, asparagus and potatoes, this recipe was just that good!
I.made this today with wings and fingerling potatoes….. delicious!!!!!
So you have me a base line for my boneless chicken thighs. I thank you…however I did use a littl mayo instead of mustard . Subbed mushrooms for potatoes since we just had them with our corned beef. I love getting ideas from other recipes and using what I have in hand. Going in the oven now. Thanks!!!!
how can i print this ??
You can click on “PRINT RECIPE” located in the recipe box. It’s in blue. You can’t miss it!
I’ve made this dish multiple times now and it’s perfect every time. Thank you!
This is incredible! Especially when asparagus and new potatoes are in season. Wow, will be making this again for sure. Thanks for sharing.
This flavor was wonderful and all the components cooked perfectly……..BUT it DESPERATELY needed some kind of sauce! It was very dry (despite the chicken being moist and flavorful.
Next time, I think I will make more of the marinade, put half aside, then use it to pour over the finished product.
Made this for dinner tonight. It was delicious.
What would be a good substitute for the mustard? It sounds delicious but mustard makes me sick!
You can omit the mustard as needed to suit your preferences.
Healthy Update!!!! So this is my new favorite recipe! I make this for my boyfriend and I almost twice a week (my grocery store sells the chicken in portions of 10 so I cook half and then marinate the other half and cook it the next day). I have played with the recipe a lot. I know always add sweet yellow onions in with the potatoes and I also swap out the asparagus with zucchini or just put both in. I also don’t throw the veggies in until I put the chicken back in. So I started a diet and really wanted to lighten this meal up. I swapped the potatoes with cauliflower, cooked the same time and still with the onions. I swapped the chicken to boneless skinless (I couldn’t bring myself to try breast, but that would be healthier). I also left out the butter and used evoo instead. It was amazing!!! I also season everything with salt, pepper, garlic powder and lemon pepper seasoning and of course DOUBLE THAT SAUCE!