Description
A delicious one-pan meal featuring roasted chicken breasts, crispy potatoes, and tender asparagus.
Ingredients
Scale
- 4 pieces chicken breasts (boneless, skinless)
- 1 pound potatoes (Yukon Gold preferred)
- 1 bunch asparagus (trimmed)
- 3 tablespoons olive oil (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 lemon (for juice)
- Fresh thyme or rosemary (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Peel and cut the potatoes into 2cm (1-inch) chunks, then parboil in salted water for 5 minutes until just tender. Drain and set aside.
- Pat the chicken breasts dry with paper towels, then rub them with salt, pepper, smoked paprika, and garlic powder on both sides. Let them sit for 5 minutes to absorb the seasoning.
- Heat 2 tablespoons of olive oil in your ovenproof skillet over medium-high heat until shimmering. Place the chicken breasts in the skillet and sear for 3-4 minutes on each side until they develop a golden crust and smell fragrant. Remove the chicken and set aside.
- Add the parboiled potatoes to the same skillet, spreading them out evenly. Cook for about 5 minutes, flipping occasionally, until they turn golden and crispy around the edges.
- Nestle the trimmed asparagus spears and the seared chicken back into the skillet on top of the potatoes. Drizzle everything with the remaining 1 tablespoon of olive oil, squeeze half of the lemon over the dish, and sprinkle with fresh thyme or rosemary if using.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes. Check that the chicken has reached an internal temperature of 75°C (165°F) using a meat thermometer. The potatoes should be crispy, and the asparagus tender but vibrant green.
- Remove the skillet from the oven and let the chicken rest for 5 minutes under a loose foil cover. During this time, squeeze the remaining lemon over the top for a bright, zesty finish.
- Slice the chicken if desired, then serve straight from the skillet, enjoying the crispy potatoes, tender chicken, and vibrant green asparagus. Garnish with extra herbs and lemon if you like.
Notes
- This dish is perfect for a family dinner or meal prep for the week.
- You can substitute the asparagus with other vegetables like green beans or broccoli.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with potatoes and asparagus
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg