Скачать или смотреть One-Pot Chicken with Asparagus & Potatoes | Easy Weeknight Dinner Recipe

Learn how to make a delicious one-pot chicken with asparagus and potatoes dinner that’s full of flavour, quick to prepare, and perfect for busy weeknights. Juicy chicken thighs, golden baby potatoes, tender asparagus, and a creamy garlic lemon sauce all come together in just one pan with minimal clean-up.

Here is the full recipe.

Ingredients (Serves 4):

Chicken & Potatoes:
4 bone-in chicken thighs, skin on
400–500g baby potatoes, quartered
1–2 tbsp olive oil
Salt and freshly cracked black pepper
3–4 sprigs fresh thyme

Sauce & Veggies:
1 shallot (or small onion), finely diced
5–6 garlic cloves, finely chopped (adjust to taste)
1 large glass (about 150ml) white wine
1 cup (240ml) chicken stock
½ cup (120ml) double cream or crème fraîche
200g asparagus, trimmed and cut into tips
Juice of ½ lemon

Step-by-Step Instructions
1. Prepare the Chicken
Season chicken thighs generously on both sides with salt and black pepper.
Heat a large pan or oven-safe pot on medium-high.
Place chicken skin-side down in the cold pan (no oil).
Turn heat on to medium-high and cook until skin is golden and fat has rendered (about 8–10 minutes).
Flip chicken and briefly brown the other side. Remove from pan and set aside.

2. Prepare the Potatoes
Toss quartered baby potatoes in a bowl with salt, pepper, and 1 tbsp olive oil.
Add potatoes to the pan (or any gaps) and brown slightly alongside the chicken.

3. Roast in the Oven
Preheat oven to 180°C (350°F).
Scatter thyme sprigs over chicken and potatoes.
Cover the pan with a lid and roast in the oven for 45–50 minutes until chicken is fully cooked and potatoes are tender.

4. Make the Sauce
Remove chicken and potatoes from the pan and keep warm.
On medium heat, add finely diced shallot to the pan and sauté in the rendered chicken fat until softened.
Add garlic and cook for 1–2 minutes until fragrant.
Pour in white wine to deglaze the pan, scraping up any brown bits. Reduce to about 1/3 of its volume.
Add chicken stock and reduce again until thickened (about 1/3 of original volume).
Stir in double cream or crème fraîche and adjust seasoning with salt, pepper, and a squeeze of lemon juice.

5. Cook the Asparagus
Add asparagus tips to the sauce and cover for 3–4 minutes.
Remove asparagus once slightly tender but not overcooked; residual heat will finish cooking them.

6. Serve
Plate chicken, potatoes, and asparagus.
Spoon the creamy sauce over the top.
Garnish with extra thyme or a light lemon wedge if desired.

Tips for Success:
Use waxy potatoes (baby potatoes, Charlotte, or Yukon Gold) for best texture.
Adjust garlic to taste; 5–6 cloves give a strong flavour, fewer for mild.
Let chicken rest a few minutes after roasting to retain juices.

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