One-pan meals are perfect for weeknights where you don’t feel like making a huge fuss out of dinner. If you want to dress it up, make the optional chimichurri while your chicken and potatoes are cooking, or you can keep it simple with the base recipe.

15 mins
25 mins


  • Medium skillet
  • Baking sheet


  • 6 boneless, skinless chicken thighs
  • 1 package A Little Lemon & Garden Herb™ Microwave Ready Little Potatoes
  • 1/2 bunch asparagus
  • 2 Tbsp olive oil
  • (To taste) salt and pepper

Optional Chimichurri Variation:

  • 1 bunch cilantro, with stems
  • 1 bunch parsley, with stems
  • 2 limes, juiced
  • 1 tsp chili flakes
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp honey
  • 2/3 cup canola oil


  • Step 1

    Pat chicken thighs with paper towel to dry and season with salt and pepper.

  • Step 2

    Heat pan over medium heat. Add oil and brown chicken, in batches if necessary, and place on a parchment lined baking tray.

  • Step 3

    While the chicken is browning, remove the seasoning and microwave potatoes for three minutes.

  • Step 4

    Once chicken is browned, oil and add seasoning to potatoes. Place chicken and potatoes onto a baking tray.

  • Step 5

    Cut ends off of asparagus, toss in oil, and season with salt and pepper. Add to baking tray.

  • Step 6

    Bake in a preheated oven at 350 °F for 20 to 25 minutes.

  • Step 7

    For the chimichurri variation: While chicken, potatoes, and asparagus are cooking, make the chimichurri.

  • Step 8

    Serve and enjoy.