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The Quintessential Sheet Pan Supper: Roasted Chicken, New Potatoes & Asparagus

There are certain dishes that, by their very nature, evoke a sense of effortless comfort and homeliness. For me, this roasted chicken, new potatoes, and asparagus ensemble is one of them. I remember my grandmother, a woman whose kitchen was perpetually filled with the comforting aromas of slow-cooked meals, whipping this up on a busy weeknight. It wasn’t fancy, but the way the chicken skin crisped, the potatoes softened to a buttery tenderness, and the asparagus retained its vibrant snap was pure magic. It’s a testament to the power of simple, quality ingredients treated with respect, creating a complete and utterly satisfying meal with minimal fuss.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Servings: 4
Yield: 1 meal
Dietary Type: Gluten-Free, Dairy-Free (if using oil instead of butter)

Ingredients

This recipe is all about bringing together a few stellar ingredients that shine when roasted together. The beauty lies in their simplicity and how their flavors meld in the oven.

1 1/2 lbs new potatoes, halved
10 garlic cloves, peeled
3 1/2 tablespoons cooking oil (such as olive oil or canola oil)
Salt, to taste
4 chicken breasts, boneless, skinless
1 tablespoon lemon juice
Fresh ground black pepper, to taste
1 tablespoon butter, cut into 4 pieces (optional, for extra richness on chicken)
1 lb asparagus, tough ends trimmed, cut diagonally
1/2 teaspoon lemon zest

Equipment Needed

The beauty of this dish is its minimal equipment requirement, making cleanup a breeze. You’ll primarily need:

A large roasting pan or sheet pan
A smaller roasting pan or oven-safe skillet
A measuring spoon
A mixing bowl (optional, for tossing potatoes and asparagus)

Instructions

This is where the magic truly happens, transforming humble ingredients into a delicious, one-pan wonder. Follow these steps precisely to achieve a perfectly roasted meal.

Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is key to achieving that lovely crispy exterior on the potatoes and chicken.
Prepare the Potatoes and Garlic: In a large roasting pan, combine the halved new potatoes and the peeled garlic cloves. Drizzle them with 1 1/2 tablespoons of cooking oil and season generously with salt. Toss everything together until the potatoes and garlic are well coated.
Initial Potato Roast: Place the pan with the potatoes and garlic into the upper third of the oven. Allow them to cook for 15 minutes, stirring them once halfway through this initial roasting period. This gives the potatoes a head start and begins to soften them.
Prepare the Chicken: While the potatoes are in the oven, prepare the chicken breasts. In a separate smaller roasting pan or an oven-safe skillet, coat the chicken breasts with the remaining 1 tablespoon of cooking oil. Arrange the chicken breasts skin side up (if using skin-on, though this recipe specifies boneless, skinless, so they will be flesh-side up).
Season the Chicken: Sprinkle the chicken breasts evenly with lemon juice. Season them with 1/4 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper. If you are using butter, top each chicken breast with a piece of butter at this stage. This will help to keep the chicken moist and add a lovely richness.
Combine for Second Roast: After the potatoes have roasted for 15 minutes, stir the potatoes. Now, carefully place the pan with the chicken into the oven alongside the potatoes. This means the chicken will start cooking at the same time the potatoes have had their initial roast. Cook for 10 minutes.
Add the Asparagus: After those 10 minutes, add the asparagus to the pan with the potatoes. Drizzle the asparagus with the remaining tablespoon of oil and season with 1/8 teaspoon each of salt and pepper. Stir the potatoes and asparagus together in the pan to ensure they are evenly coated with oil and seasonings.
Final Roasting: Continue cooking both pans in the oven until the chicken, potatoes, and asparagus are all done. This typically takes 10 to 15 minutes longer. The chicken should reach an internal temperature of 165°F (74°C), the potatoes should be tender and golden, and the asparagus should be bright green and tender-crisp.
Finishing Touches: Once everything is perfectly cooked, remove both pans from the oven.
Serve: Toss the roasted vegetables (potatoes and asparagus) with the lemon zest. This brightens up the flavors beautifully. Serve the roasted chicken breasts alongside the dressed vegetables immediately.

Expert Tips & Tricks

As a chef, I’m always looking for ways to elevate a dish, even a simple one. Here are a few insights to take this roasted chicken and vegetable supper to the next level:

Uniformity is Key: When cutting your new potatoes, try to make the pieces as uniform in size as possible. This ensures they all cook at the same rate, preventing some from being mushy while others are still firm.
Don’t Overcrowd: Ensure your roasting pans aren’t too crowded. If ingredients are packed too tightly, they will steam rather than roast, and you won’t achieve that desirable caramelization and crispiness. If necessary, use two separate pans.
Checking for Doneness: For the chicken, the best way to check for doneness is with an instant-read thermometer. Insert it into the thickest part of the breast, avoiding bone. It should register 165°F (74°C). For the vegetables, a fork should easily pierce the potatoes, and the asparagus should be tender but still have a slight bite.
Pan Searing for Extra Flavor (Optional): If you have a little extra time and want to maximize flavor and texture on the chicken, you can briefly sear the chicken breasts skin-side down in a hot, oiled skillet before transferring them to the roasting pan. This creates an extra crispy skin and a delicious fond in the pan that can be deglazed and added to a sauce.

Serving & Storage Suggestions

This roasted chicken, new potatoes, and asparagus is a complete meal that’s wonderful served straight from the oven.

Serving: Present the roasted chicken breasts alongside a generous portion of the seasoned potatoes and asparagus. The vibrant green of the asparagus, the golden hue of the potatoes, and the perfectly cooked chicken make for a beautiful and inviting plate. A sprinkle of fresh parsley or a wedge of lemon on the side can add a final flourish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. While best served fresh, the flavors generally meld well overnight.

Reheating: To reheat, gently warm the chicken and vegetables in a covered dish in a 350°F (175°C) oven until heated through. You can also reheat on the stovetop over low heat, or microwave, though be mindful of the vegetables potentially losing their crispness.

Nutritional Information

Here’s an approximate nutritional breakdown for this delicious and wholesome dish.

Nutrient	Amount per Serving	% Daily Value
Calories	548.2 kcal
Calories from Fat
Total Fat	28.6 g	44%
Saturated Fat	7.3 g	36%
Cholesterol	100.4 mg	33%
Sodium	144.1 mg	6%
Total Carbohydrate	37.2 g	12%
Dietary Fiber	6.2 g	24%
Sugars	3 g	11%
Protein	36.9 g	73%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is perfection in its simplicity, it’s also wonderfully adaptable.

Root Vegetable Swap: If new potatoes aren’t available, baby Yukon Golds or fingerling potatoes work beautifully. You could also experiment with chunks of sweet potato or butternut squash for a touch of sweetness. Adjust roasting times accordingly, as denser root vegetables may require a bit longer.
Herbaceous Notes: Fresh rosemary or thyme sprigs can be added to the pan with the potatoes and garlic during the initial roast for an aromatic boost.
Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes can be added to the potato and asparagus mixture.
Lemon Alternatives: If you’re not a fan of lemon, a splash of white wine vinegar or balsamic vinegar added at the end can provide a welcome tang.
Butter-Free: To keep this dish completely dairy-free, simply omit the butter or substitute with a dairy-free butter alternative. The olive oil alone will still yield wonderfully juicy chicken.

FAQs (Frequently Asked Questions)

Q: Why are my potatoes not crispy enough?
A: Ensure your oven is fully preheated to the correct temperature and that the potatoes are not overcrowded in the pan. Higher heat and good air circulation are crucial for crispiness.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs are a fantastic substitute and are often more forgiving in terms of overcooking. They may require a slightly longer cooking time, so use a thermometer to ensure they reach 165°F (74°C).

Q: How can I prevent the asparagus from becoming mushy?
A: Add the asparagus during the last 15-20 minutes of cooking. It cooks relatively quickly and will retain its vibrant color and tender-crisp texture best when not overcooked.

Q: Is it okay to prepare the vegetables ahead of time?
A: You can halve and season the potatoes up to a day in advance, storing them in the refrigerator. However, it’s best to trim and cut the asparagus just before cooking to maintain its freshness and texture.

Q: Can I add other vegetables to the pan?
A: Yes, feel free to add other quick-roasting vegetables like bell pepper chunks, broccoli florets, or cherry tomatoes during the last 15-20 minutes of cooking.

Final Thoughts

This roasted chicken, new potatoes, and asparagus recipe is more than just a meal; it’s an invitation to embrace simplicity and savor the pure, unadulterated flavors of well-cooked food. It’s the kind of dish that makes busy weeknights feel a little more special and weekend gatherings feel effortlessly elegant. I encourage you to try it, to experience the joy of creating something truly delicious with minimal effort, and to share its goodness with those you love. Serve it with a crisp white wine or a light lager, and perhaps a simple green salad, and you’ve got a meal that’s sure to become a cherished favorite. Happy cooking!

Roasted Chicken, New Potatoes & Asparagus Recipe