If you’re feeling grateful for spring and eager to put fresh spring vegetables on your table, pull out your favorite sheet pan and make this simple supper.
Start with new potatoes, super-sweet onions, sliced lemons, and aromatic sprigs of lemon thyme.
Roast them all together on your sheet pan until they’re tender, then add the chicken pieces. Continue roasting, and wait until everything is close to done before scattering the asparagus all around the pan.
It’s a clever way of making an entire meal at once, and you don’t even need a sauce because you’ll have chicken juices in the pan to spoon over the meat. Your trusty sheet pan does it again!
My sheet pan gets just as big of a workout as my favorite chef’s knife in my kitchen. In fact, most of the time, I pull out my sheet pan even before pulling out my knife because I know it will come in handy for something, even if it’s only as a tray to carry supper to the table!
The sheet pan I use most often are about the same size as a jelly roll pan – 11-by-17-inches – and it has stiff rolled edges. I think the aluminum pans are better than the nonstick because food on aluminum browns more.
Start with new potatoes, super-sweet onions, sliced lemons, and aromatic sprigs of lemon thyme.
Roast them all together on your sheet pan until they’re tender, then add the chicken pieces. Continue roasting, and wait until everything is close to done before scattering the asparagus all around the pan.
It’s a clever way of making an entire meal at once, and you don’t even need a sauce because you’ll have chicken juices in the pan to spoon over the meat. Your trusty sheet pan does it again!
My sheet pan gets just as big of a workout as my favorite chef’s knife in my kitchen. In fact, most of the time, I pull out my sheet pan even before pulling out my knife because I know it will come in handy for something, even if it’s only as a tray to carry supper to the table!
The sheet pan I use most often are about the same size as a jelly roll pan – 11-by-17-inches – and it has stiff rolled edges. I think the aluminum pans are better than the nonstick because food on aluminum browns more.
Sheet Pan Chicken with Asparagus and Potatoes Recipe
If you can't find the chicken parts called for in this recipe, you can buy a whole chicken and cut it into parts yourself (or ask a butcher to do it for you).
If you don't have fresh herbs, you can substitute dried thyme. Use 1/2 teaspoon of dried thyme with the vegetables and 1/2 teaspoon sprinkled over the chicken.
If you don't have fresh herbs, you can substitute dried thyme. Use 1/2 teaspoon of dried thyme with the vegetables and 1/2 teaspoon sprinkled over the chicken.
Ingredients
- 16 small new potatoes (red or golden), halved
- 3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges
- 1 medium lemon, very thinly sliced
- Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme).
- 5 tablespoons olive oil
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper, or more to taste
- 2 large bone-in chicken breast halves (1 1/2 pounds, 70kg)
- 2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 70 kg)
- 1 bunch (1 pound) fresh asparagus
- Sheet pan, at least 11-by-17 inches or larger
Read More: Sheet Pan Chicken with Asparagus and Potatoes
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