Main Dishesbellyfull5.0
One-Pan Roast Chicken Dinner
This One-Pan Roast Chicken dinner delivers simple, easy, and few ingredients, but big on flavor without breaking your budget. And since the chicken and vegetables cook together at the same time, there’s no need to even make a separate side!
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Preheat oven to 475 degrees F.
2
Place potatoes and half the butter in a large shallow roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to ⏱️ 25 minutes.
butter (, cut into small pieces)3 tablespoons
3
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about ⏱️ 20 minutes.
4
Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout with an internal temperature of 165F, about 15 more minutes.
asparagus (, trimmed and cut into 1-inch pieces)1 poundlemon (, cut into 8 wedges)1butter (, cut into small pieces)3 tablespoons
5
Serve chicken, vegetables, and lemon drizzled with pan juices.
lemon (, cut into 8 wedges)1
Nutrition Facts
calories
581 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
202 mg
protein Content
36 g
trans Fat Content
0.4 g
cholesterol Content
204 mg
carbohydrate Content
25 g
saturated Fat Content
12 g
unsaturated Fat Content
22 g
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