Lemon chicken with young potatoes as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Lemon chicken with young potatoes

Chicken thighs and young potatoes are baked with lemon, garlic and thyme first, the asparagus is added later. Potatoes need protrusion, while the asparagus should only cook until it has a light bite. Instead of asparagus, halved fennel bulbs or green beans are used, which also come onto the baking tray later.

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Total time 50 min
Calories 590 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Lemon chicken with young potatoes step by step

Potatoes need a head start, while asparagus should only cook until it has a light bite. Chicken thighs and young potatoes are baked with lemon, garlic and thyme first, the asparagus is added later. Instead of asparagus, halved fennel bulbs or green beans are used, which also come onto the baking tray later.

Dinner Spring Recipes Lunch Dinner

Recipe

Lemon chicken with young potatoes

Chicken thighs and young potatoes are baked with lemon, garlic and thyme first, and the asparagus is added later. Potatoes need protrusion, while the asparagus should only cook until it has a light bite.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Preheat the oven to 200 ° C. Halve potatoes, pat dry the chicken, press the garlic and squeeze out one lemon; cut the second into thin slices.

  2. 2

    Prepare

    Chicken thighs and young potatoes are baked first with lemon, garlic and thyme, and asparagus is added later.

  3. 3

    Check for doneness

    Potatoes need a head start, while asparagus should only cook until it has a light bite.

  4. 4

    Serve

    Leave the chicken and potatoes to rest outside the oven for five minutes, then turn the asparagus with the lemon juice and arrange everything on a preheated plate with fresh thyme.

Kitchen know-how

Tips for Lemon chicken with young potatoes

Important for lemon chicken with young potatoes

Potatoes need a head start, while asparagus should only cook until it has a light bite.

Variations

How to adapt this recipe

Instead of asparagus, halved fennel bulbs or green beans, which also come onto the tin later, will fit.

Nutrition per serving

590kcal
42.0 gCarbohydrates
40.0 gProtein
27.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Lemon chicken with young potatoes

Weigh the chicken thighs, prepare the young potatoes and keep the green asparagus separately, and then start the main cooking process for lemon chicken with young potatoes.

Potatoes need a head start, while asparagus should only cook until it has a light bite.

Cool lemon chicken quickly with young potatoes. When reheating, note: potatoes need protrusion, while the asparagus should only cook until it has a slight bite. Heat the leftovers only once completely.

Instead of asparagus, halved fennel bulbs or green beans, which also come onto the tin later, will fit.

Keep cooking

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