This one-pan dish bursts with fresh spring flavors by combining juicy chicken, roasted potatoes, and tender asparagus for a hearty yet light dinner. Great for meal prep – leftovers reheat beautifully for lunch.
Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs
- 1 lb. baby potatoes, halved
- 1 bunch asparagus, trimmed
- 4 cloves garlic, minced
- 1 lemon, sliced
- 2 tbsp olive oil + 2 tbsp melted butter
- 1 tsp Dijon mustard
- 1 tbsp honey (optional)
- 1 tsp salt, ½ tsp black pepper, ½ tsp paprika
- 1 tbsp fresh rosemary + 1 tbsp fresh thyme
- ½ cup chicken broth
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with oil, salt, and pepper and roast for 15 minutes.
- Coat the chicken with a marinade containing oil, butter, Dijon, honey, garlic, and spices.
- Toss the lemon with the coated chicken. Nestle this into the pan with potatoes. Pour the chicken broth over everything and roast for 20 minutes.
- Add the asparagus and roast an additional 10–12 more minutes.
- Switch to broil for 2–3 minutes to add extra crispiness and then serve with pan juices.