Lemon Herb Roasted Chicken with Potatoes and Asparagus

Ingredients

• about 910 g Bone-in, skin-on chicken pieces
• about 680 g Small Yukon gold potatoes, halved
• about 450 g Asparagus, trimmed
• 4 tbsp Olive oil
• 3 tbsp Lemon juice
• 4 cloves Garlic, minced
• 2 tbsp Fresh rosemary, chopped
• 2 tbsp Fresh thyme, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large bowl, whisk together the 4 tablespoons of olive oil, 3 tablespoons of lemon juice, 4 cloves of minced garlic, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped fresh thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
3. 3Add the about 910 g of bone-in, skin-on chicken pieces and the about 680 g of small Yukon gold potatoes (halved) to the bowl with the marinade. Toss everything thoroughly to ensure the about 910 g chicken and about 680 g potatoes are evenly coated.
4. 4Arrange the marinated about 910 g chicken pieces and about 680 g potatoes in a single layer on a large baking sheet, ensuring they have some space between them for even roasting.
5. 5Place the large baking sheet in the preheated about 205°C (200°C) oven and roast for 35 minutes.
6. 6Carefully remove the large baking sheet from the oven. Add the about 450 g of trimmed asparagus to the baking sheet, distributing it in a single layer around the about 910 g chicken and about 680 g potatoes. Return the baking sheet to the oven and continue roasting for another 15 to 20 minutes. The about 910 g chicken is done when its internal temperature reaches 74°C when measured with a meat thermometer, the about 680 g potatoes are tender when easily pierced with a fork, and the about 450 g asparagus is bright green and tender-crisp.
7. 7Once cooked, remove the large baking sheet from the oven. Let the chicken, potatoes, and asparagus rest on the baking sheet for 5 minutes before serving; this allows the chicken juices to redistribute, making it more tender and flavorful.

Related Guides