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SideChef
Recipes
American
Lemon Rosemary Chicken with Roasted Red Potatoes
Recipe

9 INGREDIENTS • 15 STEPS • 40MINS

Lemon Rosemary Chicken with Roasted Red Potatoes

5
3 ratings
Hate doing dishes? Cook up chicken, potatoes, and asparagus in an oven-safe skillet for a satisfying meal that requires practically zero cleanup time!
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Lemon Rosemary Chicken with Roasted Red Potatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Hate doing dishes? Cook up chicken, potatoes, and asparagus in an oven-safe skillet for a satisfying meal that requires practically zero cleanup time!
40MINS
Total Time
$4.76
Cost Per Serving
Ingredients
Servings
2
US / Metric
Chicken Thigh
4
Chicken Thighs
Unsalted Butter
2 Tbsp
Unsalted Butter
Lemon
1
Lemon
Red Potato
12
Red Potatoes
Asparagus
1 2/3 cups
Asparagus
Fresh Rosemary
1/3 cup
Fresh Rosemary
Olive Oil
2 Tbsp
Olive Oil
Salt
1/2 tsp
Salt
divided
Ground Black Pepper
1/2 tsp
Ground Black Pepper
divided
Nutrition Per Serving
VIEW ALL
Calories
949
Fat
35.6 g
Protein
59.0 g
Carbs
104.9 g
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Lemon Rosemary Chicken with Roasted Red Potatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Slice the Red Potatoes (12) into 1/2-inch slices and set aside.
step 3
Remove the Fresh Rosemary (1/3 cup) leaves from the stems, and discard stems. Roughly chop the leaves and place in the same bowl as the potatoes.
step 4
Add Olive Oil (1 Tbsp) to the bowl along with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Toss to combine.
step 5
Trim the ends off of the Asparagus (1 2/3 cups) and discard ends. Slice the asparagus into two inch diced pieces, and set aside.
step 6
Slice the Lemon (1) into 1/4-inch rounds, and set aside.
step 7
Pat the Chicken Thighs (4) dry with paper towels. Season each chicken thigh with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 8
In a large, oven-safe skillet over high heat, add Olive Oil (1 Tbsp).
step 9
When hot, add the chicken thighs and sear on each side for four minutes until golden brown. Then transfer chicken to a plate to rest.
step 10
In the same pan over high heat, add the potato mixture and saute for two minutes or until lightly browned.
step 11
Add the asparagus to the pan and toss briefly to combine.
step 12
Place the chicken on the potatoes and asparagus and then pour any of the meat juices from the plate into the pan. Add lemon slices.
step 13
Place the lid on the pan and place in the oven for fifteen minutes.
step 14
Remove the pan from the oven and set the chicken aside. Add the Unsalted Butter (2 Tbsp) to the pan and toss to combine.
step 15
In the center of two plates, place the chicken, potatoes, and asparagus. Add the lemon for decoration if desired.
step 15 In the center of two plates, place the chicken, potatoes, and asparagus. Add the lemon for decoration if desired.
Tags
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American
Gluten-Free
Chicken
Date Night
Shellfish-Free
Dinner
Quick & Easy
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