Lemon Chicken with Asparagus and Potatoes
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Course
Main Course
Lemon Chicken with Asparagus and Potatoes
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Crisp-tender chicken baked to absolute perfection. It's truly an entire meal in a single skillet!
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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.
- *Cooking time will vary depending on the size and thickness of the potatoes.
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