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Sheet Pan Roasted Chicken with Asparagus and New Potatoes

Updated: Jul 8, 2019

School's out for the summer and I want a meal that is quick to prepare and easy to clean up. And of course, the foundation of the recipe needs fresh ingredients and flavors everyone will love! Sheet Pan Roasted Chicken to the rescue! This meal is assembled in minutes and the aroma coming from your oven will bring everyone to the table quickly. The best part? An easy-to-clean single baking pan. Enjoy summer!

Sheet Pan Roasted Chicken with Asparagus and New Potatoes (serves 6)

6 pieces bone-in chicken (about 2 pounds)

9 new golden or white potatoes, halved

1 sweet onion, cut into small wedges

1 leek, white part only, ¼ inch slices

1 pound fresh asparagus, cleaned and sliced in half

1/3 cup plus 1 tablespoon olive oil, divided

2 tablespoons fresh lemon juice

leaves from 6-8 fresh thyme sprigs

1 teaspoon plus ½ teaspoon salt, divided

1/2 teaspoon plus 1/4 teaspoon freshly ground pepper, divided

Preheat oven to 425 degrees. Cover a sheet pan with foil.

In a small bowl, combine 1/3 cup olive oil, thyme, and lemon juice.

Place leeks in center of pan. Scatter onions and potatoes. Add chicken on top. Drizzle oil mixture over pan’s contents. Toss to coat. Replace chicken on top of vegetables. Sprinkle everything with 1 teaspoon salt and 1/2 teaspoon pepper.

Bake in oven (rack place one level above center) for 35 minutes. Meanwhile, prepare asparagus in a bowl with 1 tablespoon olive oil, and remaining salt and pepper. Set aside.

After 35 minutes, open oven and scatter asparagus on top of pan. Bake for an additional 5 minutes. Remove from oven when chicken is 165 degrees.

Serve onto plates and enjoy!

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