One-Pan Chicken, Asparagus, and Potatoes
This simple, rustic dish combines juicy seared chicken breasts, tender roasted potatoes, and crisp-tender asparagus all cooked together in one skillet. Enhanced with smoked paprika and a squeeze of lemon, it offers a satisfying texture with crispy edges, juicy centers, and vibrant green spears, creating a hearty yet fresh home-cooked meal.
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Calories: 480kcal
Servings: 4
Equipment
- Large baking tray
- Tongs
Ingredients
- Chicken breasts boneless and skinless – 4 pieces
- Yukon Gold potatoes – 1 pound
- Fresh asparagus – 1 bunch
- Olive oil – 3 tablespoons
- Smoked paprika – 1 teaspoon
- Garlic powder – 1 teaspoon
- Lemon juice – 1 lemon
- Fresh thyme or rosemary optional – 1 teaspoon
- Salt – to taste
- Freshly cracked black pepper – to taste
Instructions
- Preheat oven to 200°C (400°F)
- Cut potatoes into bite-sized pieces
- Toss potatoes with 2 tablespoons olive oil, paprika, garlic powder, salt, and pepper
- Spread potatoes on a baking tray
- Roast for 15 minutes
- Season chicken with remaining olive oil, salt, and pepper
- Add chicken to the tray with potatoes
- Roast for another 15 minutes
- Add asparagus to the tray and toss lightly
- Roast for 8–10 more minutes until chicken is cooked through
- Squeeze fresh lemon juice over the dish before serving
- Garnish with fresh herbs if desired
Notes
For extra flavor, marinate the chicken with herbs and lemon juice ahead of time. Parboiling potatoes helps achieve a crisp exterior. Add asparagus towards the end of roasting to prevent overcooking.
Nutrition
Calories: 480kcal | Carbohydrates: 45g | Protein: 38g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 400mg | Potassium: 900mg | Sugar: 4g | Vitamin C: 35mg | Calcium: 40mg | Iron: 2mg