Lemon Herb Roasted Chicken with Potatoes and Asparagus

Ingredients

• 2 lbs Bone-in, skin-on chicken pieces
• 1.5 lbs Small Yukon gold potatoes, halved
• 1 lb 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

Instructions

1. 1Preheat your oven to 400°F (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 2 lbs of bone-in, skin-on chicken pieces and the 1.5 lbs of small Yukon gold potatoes (halved) to the bowl with the marinade. Toss everything thoroughly to ensure the 2 lbs chicken and 1.5 lbs potatoes are evenly coated.
4. 4Arrange the marinated 2 lbs chicken pieces and 1.5 lbs 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 400°F (200°C) oven and roast for 35 minutes.
6. 6Carefully remove the large baking sheet from the oven. Add the 1 lb of trimmed asparagus to the baking sheet, distributing it in a single layer around the 2 lbs chicken and 1.5 lbs potatoes. Return the baking sheet to the oven and continue roasting for another 15 to 20 minutes. The 2 lbs chicken is done when its internal temperature reaches 165°F (74°C) when measured with a meat thermometer, the 1.5 lbs potatoes are tender when easily pierced with a fork, and the 1 lb 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.

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