One-Pot Wonders

Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach

September  1, 2016
1 Ratings
Photo by anotherfoodieblogger
  • Serves 3
Author Notes

Our family of two adults, a teenager and a dog were temporarily living in a one-bedroom condo with a Murphy bed in the living area, with a super-small kitchen and small oven. This is one of the recipes I came up with that fit in the small oven's roasting pan and eliminated a LOT of hand dishwashing! It doesn't take long to make, just a lot of in and out of the oven. Perfect for a weeknight meal! This got 6 thumbs (and a paw) up from us! Adjust quantities as needed for your meal. —anotherfoodieblogger

What You'll Need
  • 1 pound chicken breasts or thighs, bone in (cut large breasts into portions, if needed)
  • 3 medium Klondike Rose or Yukon Gold potatoes
  • 1 thick slice of sweet onion from a large onion
  • 1 clove garlic, peeled and minced
  • salt and pepper, to taste
  • 1/2 teaspoon 1/2 teaspoon dried rosemary, crushed between fingers
  • 1 tablespoon olive oil
  • spray oil, as needed
  • 1 large lemon, cut into wedges
  • 1/2 bunch of asparagus
  • 4 ounces spinach
  1. Preheat oven to 450 degrees. Wash and scrub the potatoes, then cut them into 1/2 or 1 inch or so chunks. Cut the thick onion slice in half and separate. Add the potatoes, onion, garlic, crushed rosemary, salt and ground pepper, and olive oil to a shallow roasting pan, then toss to coat.
  2. Roast the potatoes for 20 minutes, flipping halfway through and spraying with more oil, if needed.
  3. Meanwhile, season the chicken with salt and pepper. and squeeze 1 or 2 wedges of lemon over the chicken and spray lightly with oil.
  4. Remove pan from oven at required time and arrange chicken over top of the potatoes. Place back in oven and cook for 15 more minutes.
  5. Meanwhile, trim the asparagus of woody stems then cut into 2-inch pieces. Again, remove pan from oven at required time and arrange the asparagus around the chicken on top of the potatoes. Spritz the asparagus with a little spray oil, then squeeze another lemon wedge over it. Place back in oven and cook for another 15 minutes.
  6. Last, remove the pan from the oven again, then add the spinach over all. (It looks like a LOT but it cooks down just fine.) Squeeze another 2 lemon wedges over the spinach, then place all the expended lemon wedges in the pan just for good measure.
  7. Place back in oven and cook for about 5 more minutes, or until the spinach has wilted. Remove from oven (last time, I promise!). Remove chicken pieces from the pan and place a piece on each dinner plate. Toss the vegetables together, then serve on the plate with the chicken.

See what other Food52ers are saying.

  • Andy House
    Andy House
  • anotherfoodieblogger

2 Reviews

Andy H. February 17, 2021
Nice easy recipe - couple mods...
a) less time on the asparagus - at 450 - 6-7 minutes tops (so add at end with spinach)
b) don't add the lemon early, unless you're using zest. add the lemon juice at the very end - maybe with some red pepper
c) you could dry marinade the chicken a bit ahead of time if you want to vary that flavor - nothing over the top - but something that would go well with lemon
anotherfoodieblogger February 17, 2021
Thank you for reviewing this and the great suggestions!