Sheet Pan Chicken with Potatoes & Asparagus

  • 1 stick unsalted butter, cubed
  • 2 tablespoons fresh thyme, chopped
  • 3 cloves garlic, grated
  • Zest and juice of 1 lemon
  • One 3-1/2 pound chicken, cut into 8 pieces
  • 1 pound red potatoes, halved
  • Kosher salt and freshly ground black pepper
  • 1 bunch asparagus, trimmed
  • 1/4 cup grated Parmesan

  1. Preheat the oven to 425 degrees F. Microwave the butter, thyme, garlic, and lemon zest and juice in a large bowl in 30-second intervals until melted, about 2 minutes; reserve 1 tablespoon in a medium bowl. Add the chicken and potatoes to the large bowl with the remaining butter mixture and toss to coat.
  2. Arrange the chicken on one-third of an 18"x13" sheet pan. Put the potatoes, cut-side down, on another third of the pan. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Bake, rotating the pan halfway through, until the chicken is golden and the potatoes are tender and brown on the bottom, 30 to 35 minutes.
  3. Toss the asparagus with the reserved 1 tablespoon butter mixture and arrange on the open space on the sheet pan. Sprinkle with the Parmesan and 1/2 teaspoon salt. Bake until the chicken is cooked through, the asparagus is tender and the Parmesan is golden, 10-12 minutes.

Recipe from the kitchen of Kohl's.


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