Sheet Pan Chicken with and Potatoes Asparagus



In case you’re feeling appreciative for spring and anxious to put crisp spring vegetables on your table, pull out your #1 sheet skillet and simplify this dinner.

Start with new potatoes, super-sweet onions, cut lemons, and fragrant branches of lemon thyme. Cook them all together on your sheet container until they’re delicate, at that point add the chicken pieces. Keep simmering, and stand by until everything is near done prior to spreading the asparagus all around the skillet.

It’s a sharp method of making a whole supper without a moment’s delay, and you don’t require a sauce since you’ll have chicken juices in the dish to spoon over the meat. Your trusty sheet dish does it once more!

My sheet dish gets similarly as large of an exercise as my #1 cook’s blade in my kitchen. Truth be told, more often than not, I pull out my sheet dish even prior to pulling out my blade since I realize it will prove to be useful for something, regardless of whether it’s just as a plate to convey dinner to the table!

The sheet container I utilize regularly are about a similar size as a jam move dish – 11-by-17-inches – and it has hardened moved edges. I think the aluminum skillet are superior to the nonstick on the grounds that food on aluminum browns more.


16 small new potatoes (red or golden), halved
1 medium lemon, very thinly sliced
5 tablespoons olive oil
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper, or more to taste
3 little sweet onions (like Vidalia or Walla), quartered through the roots; or 1 huge overly sweet onion, cut into slim wedges
2 large bone-in chicken breast halves (1 1/2 pounds, 800 g)
Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme).
1 bunch (1 pound) fresh asparagus
2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 400 g)
Sheet pan, at least 11-by-17 inches or larger



Step 1.

Warmth the broiler to 375F. In a bowl, consolidate the new potatoes, onions, lemon, a couple of the spice branches, 2 tablespoons of the olive oil, and a large portion of the salt and pepper. Throw well and spread on a rimmed preparing sheet.

Step 2.

or then again until the potatoes are practically delicate when penetrated with a stick.

Step 3.

While the vegetables cook, sprinkle the chicken with 2 tablespoons of the excess olive oil, and the leftover salt and pepper. Eliminate the leaves from a few thyme springs and disperse them on the chicken.

Step 4.

Shift the vegetables in the container to the side to account for the chicken. Set the chicken in the skillet, skin side up, so it isn’t perched on vegetables. Keep cooking for 30 minutes.

Step 5.

Snap the lances close to the base, where they break absent a lot of exertion. Cut the lances down the middle to make more limited lengths. In a bowl, throw the asparagus with the leftover 1 tablespoon oil.

Step 6.

After the chicken has been cooking for 30 minutes, pull out the sheet dish and spread the asparagus around the chicken.

Step 7.

or on the other hand until the chicken pieces all register at any rate 165°F in the thickest piece of the meat on a moment read thermometer (the thighs will cook marginally quicker than the bosoms; you can pull them off the sheet container as they arrive at temperature and keep them on a plate covered with foil, on the off chance that you like).

The entirety of the vegetables ought to likewise be cooked through. (Absolute cooking time is approximately 1/2 hours.)

On the off chance that your chicken isn’t earthy adequately colored, slide the dish under the oven for 2 minutes, watching it cautiously to abstain from consuming.

Step 8.

Dispose of the cooked thyme twigs. Use kitchen shears to isolate the legs to frame 2 drumsticks and 2 thighs. Cut the bosoms down the middle on a level plane.

Mastermind the chicken and vegetables on a platter. Eliminate the thyme from the excess new branches and sprinkle it over the chicken.