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–+ servings
Lemon Chicken with Asparagus and Potatoes

Lemon Chicken with Asparagus and Potatoes

Yield: 8 servings
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
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.