Roasted Chicken with Potatoes and Asparagus

This is a straightforward oven dinner that doesn’t ask for much attention. Chicken, potatoes, and asparagus roast together until everything tastes like it belongs on the same plate.

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Ingredients

• 1 kg / 2.2 lb chicken pieces (thighs or drumsticks work best)
• 500 g / 1 lb small potatoes, halved
• 250 g / 9 oz asparagus, trimmed
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme or rosemary
• 1 garlic clove, lightly crushed
• Lemon wedges, optional

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Instructions

1. Start with heat, not prep.
   Preheat the oven to 200°C / 400°F and place a large roasting tray inside to warm up.
2. Build the base first.
   Add potatoes to the hot tray, drizzle with half the oil, sprinkle with salt and pepper, and spread them out.
3. Add the chicken.
   Place chicken pieces among the potatoes. Drizzle with remaining oil, add herbs and garlic, then roast for 30 minutes.
4. Bring in the asparagus late.
   Add asparagus to the tray, gently turning it in the pan juices so it doesn’t dry out.
5. Finish roasting.
   Return to the oven for another 15–20 minutes, until the chicken is golden and the vegetables are tender.
6. Rest briefly and serve.
   Let everything sit for a few minutes before serving. Add lemon only if you want a fresh edge.

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Typical Mistakes to Avoid:

• Adding asparagus too early: it turns limp instead of lightly roasted.
• Crowding the tray: space keeps flavors clean and textures right.
• Overseasoning: this dish works best when kept simple.

More ideas: Chicken Drumsticks Braised with Tomatoes and Leeks, Grilled Orange-Marinated Chicken Drumsticks, Chicken with Vegetables in Coconut Curry Sauce