Are you tired of complicated recipes that leave your kitchen looking like a disaster zone? Get ready to discover the ultimate weeknight dinner that's not just incredibly delicious, but also ridiculously easy to prepare! This one-pan chicken, asparagus, and potatoes recipe is about to become your new go-to meal that combines incredible flavors, minimal cleanup, and maximum satisfaction in just 40 minutes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 bunch asparagus, trimmed
- 4 medium potatoes, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the chicken and vegetables.
- While the oven is preheating, prepare the ingredients. Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
- Wash and trim the asparagus by snapping off the woody ends. Rinse the diced potatoes under cold water to remove excess starch, then pat them dry with a clean towel.
- In a large mixing bowl, combine the diced potatoes with 1 tablespoon of olive oil, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and roast for about 15 minutes.
- While the potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear them for about 4-5 minutes on each side until they are golden brown.
- After the chicken has been seared, remove it from the skillet and set it aside. In the same skillet, add the trimmed asparagus and sauté for about 2-3 minutes until they are bright green and slightly tender.
- After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side of the sheet and place the seared chicken breasts and sautéed asparagus on the other side.
- Return the baking sheet to the oven and continue roasting for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are fork-tender.
- Once everything is cooked, remove the baking sheet from the oven and let it rest for a few minutes. Serve the chicken breasts alongside the roasted potatoes and asparagus, and enjoy your meal!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C). This guarantees juicy, perfectly cooked chicken every time.
- Potato Perfection: Pat your diced potatoes dry before seasoning to help them achieve a crispy, golden exterior when roasting.
- Asparagus Timing: Don't overcook your asparagus! The goal is bright green and slightly tender, which usually takes just 2-3 minutes of sautéing.
- Olive Oil Trick: Use high-quality extra virgin olive oil for better flavor and even seasoning distribution.
- Resting Period: Allow your dish to rest for a few minutes after cooking. This helps the chicken retain its juices and makes for a more tender bite.
- Customize Your Seasoning: While salt and pepper are classic, feel free to experiment with herbs like rosemary, thyme, or garlic powder to add extra depth to your dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
