Crispy Potatoes, Juicy Chicken, and Asparagus Done Right—All in One Pan
This recipe holds a special place in my heart, as it reminds me of family gatherings during the summer. The aroma of roasted chicken mingling with the earthy scent of asparagus and the comforting smell of crispy potatoes would fill the air, drawing everyone to the kitchen. It’s a dish that brings people together, and every bite is a reminder of those cherished moments.
What Makes It Special
There are several reasons why this one-pan meal stands out:
- Convenience: Cooking everything in one pan means less cleanup and more time to enjoy with loved ones.
- Flavor Fusion: The juices from the chicken seep into the potatoes and asparagus, creating a deliciously cohesive flavor profile.
- Texture Contrast: The crispy potatoes paired with tender chicken and slightly crunchy asparagus create a delightful textural experience.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 4
- 4 chicken thighs (bone-in, skin-on)
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (like rosemary or thyme) for garnish
Let’s Get Cooking
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Preheat your oven to 425°F (220°C).
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In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper until well coated.
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Place the seasoned potatoes in a single layer on a large baking sheet.
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Season the chicken thighs with the remaining olive oil, salt, and pepper, then place them skin-side up on the baking sheet with the potatoes.
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Roast in the oven for 30 minutes.
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After 30 minutes, add the asparagus to the pan, tossing it with the juices. Roast for an additional 15 minutes, or until the chicken is cooked through and the potatoes are crispy.
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Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs.
My Pro Tips
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For extra crispy skin on the chicken, broil for the last 2-3 minutes of cooking.
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Feel free to swap out asparagus for other seasonal vegetables like green beans or Brussels sprouts.
What to Serve With It
- A light green salad with a lemon vinaigrette
- A chilled glass of white wine, such as Sauvignon Blanc
- Crusty bread to soak up the delicious juices
FAQs
Q: Can I use boneless chicken thighs?
A: Yes, boneless thighs will work, but adjust the cooking time as they may cook faster.
Q: What if I don’t have fresh herbs?
A: Dried herbs can be used as a substitute; just reduce the amount to about one-third.
The Heart of the Dish
This recipe is more than just a meal; it’s a celebration of togetherness and comfort. Each time I prepare it, I’m reminded of the laughter and stories shared around the table. It’s a dish that invites you to slow down and savor the moment, making it perfect for any occasion.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different vegetables or spices. I’d love to hear your thoughts and any variations you come up with. Happy cooking!
Crispy Potatoes, Juicy Chicken, and Asparagus Done Right—All in One Pan
Ingredients
- 4 medium potatoes, diced
- 1 pound chicken thighs, bone-in and skin-on
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Place the seasoned potatoes in a single layer on a baking sheet.
- Nestle the chicken thighs among the potatoes and season them with salt and pepper.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, add the asparagus to the pan, tossing everything together.
- Return the pan to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and potatoes are crispy.
- Garnish with fresh parsley before serving.
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