Quick And Easy One Sheet Pan Lemon and Herb Chicken

Ingredients

• 3 tablespoons Unsalted Butter (softened, divided (half for chicken, half for veggies))
• to taste Dry Seasoning (salt, black pepper, garlic powder, onion powder, paprika (or your favorite blend))
• 0.25 cup Chicken Broth (low‑sodium)
• 1 teaspoon Fresh Thyme (leaves stripped from stems)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 3 Chicken Quarters (skin on, bone in)
• 2 medium Potatoes (peeled if desired, cut into quarters)
• 1 bunch Asparagus (trimmed, tough ends discarded, cut into 2‑inch pieces)
• 1 tablespoon Olive Oil (for coating vegetables)
• 4 slices Lemon (thin slices for topping)

Instructions

1. Make the Lemon‑Herb Marinade

   In a mixing bowl combine the softened unsalted butter, dry seasoning, chicken broth, fresh thyme, chopped rosemary, and lemon juice. Whisk until smooth.

   Time: PT5M

2. Slice the Chicken Quarters

   Using a sharp knife, cut each chicken quarter a few times through the meat (not through the bone) to allow the marinade to penetrate.

   Time: PT5M

3. Marinate the Chicken

   Pour half of the prepared marinade over the sliced chicken quarters, turning to coat evenly. Let the chicken sit while you prepare the vegetables.

   Time: PT5M

4. Prepare the Vegetables

   Cut the potatoes into quarters and trim the asparagus, discarding the woody ends. Cut the asparagus into 2‑inch pieces.

   Time: PT5M

5. Season the Vegetables

   Place the potatoes and asparagus in a separate bowl, drizzle with olive oil, and toss with the remaining half of the butter‑seasoning mixture.

   Time: PT3M

6. Assemble in the Baking Dish

   Arrange the chicken quarters skin‑side up in the baking dish. Surround with the seasoned potatoes and place the asparagus on top. Pour any remaining sauce over everything and lay lemon slices on the chicken.

   Time: PT5M

7. Bake the Dish

   Place the baking dish in a pre‑heated oven at 380°F and bake for 40‑45 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden‑brown.

   Time: PT45M

   Temperature: 380°F

8. Rest and Serve

   Remove the dish from the oven, let the chicken rest for 5 minutes, then serve hot with the roasted potatoes and asparagus.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35g

Carbohydrates

30g

Fat

22g

Fiber

4g