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One-Pan Garlic Herb Butter Chicken with Potatoes and Asparagus


  • 1/3 cup low-sodium chicken broth or stock
  • 1/4 cup unsalted butter, melted
  • 4 cloves finely chopped garlic (or 1 tbsp)
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt (or according to your taste)
  • fresh ground black pepper, to season
  • 34 O Organics® Air Chilled Chicken or Open Nature® Air Chilled Chicken boneless, skinless chicken breasts
  • 1 pound red potatoes, peeled and cut into 1-inch pieces 
  • 1 pound asparagus


  1. Preheat oven to 400°F. Lightly grease a baking sheet with cooking oil spray, or a light coating of oil. Set aside.
  2. To make the garlic herb butter sauce, combine butter, chicken broth, chopped garlic, parsley, thyme and rosemary in a bowl and mix well.
  3. Arrange the chicken in the middle of the baking sheet and place the potatoes all around the chicken. Drizzle the chicken and potatoes with 1/2 cup of the sauce, then sprinkle with salt and pepper to taste. Lightly spray all over with olive oil spray or cooking oil spray.
  4. Bake in preheated oven for about 15 minutes or when potatoes start to become golden. 
  5. Remove baking sheet from the oven and flip each chicken breast. Move the potatoes to one side and place the asparagus around the chicken on the other side of the baking sheet. Pour the remaining garlic herb butter sauce over the asparagus and toss well. Return to the oven for a further 10 minutes, or until chicken is cooked through (no longer pink in the middle) and potatoes are tender.
  6. Broil (or grill) for another 2-3 minutes until the chicken is golden and the potatoes are crisp.
  7. Spoon the pan juices over the chicken and sprinkle with fresh chopped herbs (optional).
  8. Serve immediately and enjoy!