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Lemon Chicken with Asparagus and Potatoes
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Lemon Chicken with Asparagus and Potatoes

Crisp-tender chicken baked to absolute perfection. It's truly an entire meal in a single skillet!

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice freshly squeezed
  • lemon zest of 1
  • ½ teaspoon thyme dried
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 8 bone-in skin-on chicken thighs
  • 2 tablespoons butter unsalted
  • 2 cups red potatoes halved, baby
  • 1 pound asparagus trimmed

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  6. 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.