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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Made this last night and it was incredible. So easy to make. I am going to make it again!
I think I will blanch the asparagus and add it last minute
Oops? I hit send too quick. What are the flakes of green in your photos? I can see the thyme but wondering if that green leaf is basil or cilantro???
Yes, Louise, please feel free to add more potatoes as needed to suit your preferences, although you may have to adjust cooking time as needed. And the green garnishes are fresh chopped parsley leaves.
Two cups of potato doesn’t really sound like enough for 4 people at dinner. I would serve two thighs to each guest. Would it be okay to add more potato? Looks like a nice dinner.
I love the way you cook! Just found your blog, and I’ve pinned every recipe I’ve seen so far. I need some new ideas, I’ve been cooking for almost 50 years! Write a cookbook…
Love this skillet meal idea! It looks perfectly fresh and spring-y!
Delicious! Beautiful photos as well. I worry that my asparagus will overcook though.
The asparagus should not overcook but please feel free to adjust the cooking time as needed to suit your preferences.
my asparagus didn’t overcook, but I had larger asparagus. If you had really skinny asparagus, it might.
So pretty! And I love skillet meals. EASY. 🙂
Yum! Trying this tonight!
Thank you for the nice recipe.
Love one pot meals. This one looks beautiful. Lemon is the most amazing ingredient…it adds so much to either a sweet or a savory dish.
This is the perfect meal spring, love the veggies roasted right in the pan!
Many of your recipes call for bone-in, skin-on chicken thighs. My family will eat only boneless, skinless chicken breasts. How should I adapt recipes for boneless, skinless chicken breasts?
You may have to extend cooking time as needed to ensure that the chicken is completely cooked through.
Making this recipe tonight and I have boneless thighs and green beans instead of asparagus. Like the ideas to double lemon coating!! We will see…..!