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Juicy Roasted Chicken Dinner Recipe Ready in Just 45 Minutes

roasted chicken dinner

A classic herb-roasted chicken dinner with creamy mashed potatoes and tender asparagus.

Ingredients

Scale
  • 2 chicken leg quarters (thigh and drumstick attached)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 3 tablespoons butter
  • ¼ cup milk
  • 1 bunch asparagus, trimmed

Instructions

  1. Preheat oven to 400°F.
  2. Pat chicken leg quarters dry and rub with olive oil, salt, pepper, garlic powder, and Italian seasoning.
  3. Place chicken skin-side up on a baking dish and roast for 40–45 minutes until golden and cooked through (internal temp 165°F).
  4. While chicken roasts, boil potatoes in salted water for 15–18 minutes until fork-tender. Drain.
  5. Mash potatoes with butter and milk until smooth and creamy. Season with salt to taste.
  6. Toss asparagus lightly with olive oil, salt, and pepper. Roast in the oven for the last 12–15 minutes until tender with slight char.
  7. Plate chicken with mashed potatoes and asparagus, spooning pan juices over the chicken if desired.

Notes

  • Use fresh herbs for extra flavor.
  • Check chicken temperature with a meat thermometer.
  • Adjust seasoning to taste.

Nutrition

Keywords: roasted chicken dinner, mashed potatoes and asparagus, comfort food chicken, oven roasted chicken, high protein dinner, classic home cooked meal