Recipe

Spring 9x13 Pan

Lemon-garlic chicken baked with baby potatoes and asparagus, finished with a quick pan sauce that tastes like spring.

By Matt Campbell

•

4.8

A 9x13 baking dish filled with roasted lemon garlic chicken thighs, golden baby potatoes, and bright green asparagus on a light kitchen counter

When the weather starts doing that little spring shuffle, I want dinner to match: bright, cozy, and low-drama. This Spring 9x13 Pan is exactly that. Juicy lemon-garlic chicken roasts right alongside baby potatoes until the edges go golden, then asparagus jumps in at the end so it stays crisp-tender and green.

Best part: we do not waste those pan juices. We turn them into a quick, glossy sauce with a squeeze of lemon and a pat of butter. Taste as you go. You are the boss here.

Raw chicken thighs in a bowl with lemon zest, minced garlic, olive oil, and herbs ready to be mixed on a kitchen counter

Why It Works

True one-pan energy: everything bakes in a 9x13 so cleanup stays reasonable.
Smart timing: potatoes get a head start, asparagus goes in late so it does not turn sad and limp.
Big flavor, accessible ingredients: lemon, garlic, Dijon, and herbs do the heavy lifting.
Built-in sauce: pan drippings plus butter plus lemon equals the kind of “pause mid-bite” seasoning moment.

Pairs Well With

Storage Tips

Refrigerator: Store chicken, potatoes, and asparagus in an airtight container for up to 4 days.

Reheat: For best texture, reheat on a sheet pan at 375°F for 10 to 15 minutes until hot. Microwave works too, but the potatoes stay crispest in the oven or air fryer.

Freeze: Chicken freezes well up to 2 months. Potatoes can be a little grainy after freezing and reheating, but they freeze acceptably. If you do freeze the potatoes, aim to use within 1 to 2 months for best results. Asparagus can get soft after freezing, so I prefer eating that part fresh.

Leftover upgrade: Chop everything, toss with arugula or spinach, and drizzle with the reheated pan sauce or a quick lemon vinaigrette.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Use 1 1/2 to 2 pounds boneless, skinless chicken breasts. Add them when the potatoes have about 20 minutes left, and start checking at 165°F. Breasts cook faster and can dry out, so a thermometer helps a lot.

Do I have to use a 9x13 pan?

A 9x13 is the sweet spot for spacing so things roast instead of steam. If you use a smaller dish, the potatoes may take longer and you will get less browning. A rimmed sheet pan also works if that is what you have.

Why add asparagus at the end?

Asparagus cooks quickly. Adding it late keeps it bright and crisp-tender instead of mushy. Same idea if you swap in green beans.

My potatoes are not browning. What happened?

Usually it is overcrowding or the oven running cool. Spread potatoes in a single layer, cut side down when possible, and make sure your oven is fully preheated. A quick 2 to 3 minutes under the broiler at the end also fixes a lot.

Is there a dairy-free option for the sauce?

Absolutely. Skip the butter and whisk in a tablespoon or two of olive oil at the end for shine and richness.

Is the pan sauce safe with a glass 9x13?

To avoid thermal shock, do not pour cool liquid into a screaming-hot glass or ceramic dish. The easiest fix is to use a metal pan. If you are using glass or ceramic, scrape the drippings into a saucepan first, then add warm broth there.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch metal baking pan or rimmed sheet pan (recommended)
Large mixing bowl
Cutting board and knife
Microplane or fine grater (for lemon zest), optional
Instant-read thermometer, recommended
Small saucepan for the sauce

This is the kind of meal I make when I want it to look like I tried, but I also want to be on the couch in an hour. I started doing a spring version of my usual sheet-pan dinner and realized the humble 9x13 is basically the unsung hero of weeknights. It holds enough food for everyone, keeps the oven mess contained, and the pan juices collect in the corners like little pools of treasure. I will take that kind of magic any day.

Spring 9x13 Pan

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 50 to 55 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

2 lb bone-in, skin-on chicken thighs (about 6 to 8 thighs)
1 1/2 lb baby potatoes, halved (aim for 1-inch pieces, quarter any big ones)
1 lb asparagus, woody ends trimmed
3 tbsp olive oil, divided
1 1/2 tsp kosher salt, divided
1/2 tsp black pepper
4 cloves garlic, minced (or 1 1/2 tsp garlic powder)
1 lemon, zested and juiced (about 2 to 3 tbsp juice)
2 tsp Dijon mustard
1 tsp dried oregano (or Italian seasoning)
1/2 tsp smoked paprika, optional
1/2 cup chicken broth (warm is best for sauce)
2 tbsp butter (or olive oil for dairy-free)
1 tbsp chopped fresh parsley or dill, optional

Halved baby potatoes scattered in a 9x13 baking pan with olive oil, salt, and pepper on a kitchen counter

Instructions

Preheat and set up. Heat oven to 425°F. Lightly grease a 9x13-inch metal baking pan with a little olive oil. (If you are using glass or ceramic, that is fine for roasting, but see the sauce step for the safe way to handle drippings.)
Season the potatoes first. Add halved baby potatoes to the pan. Toss with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread in an even layer, cut sides down when you can. (If your potatoes are larger, cut them down so most pieces are about 1 inch.)
Give potatoes a head start. Roast potatoes for 20 minutes.
Mix the chicken marinade. In a bowl, combine 1 tbsp olive oil, garlic, lemon zest, 2 to 3 tbsp lemon juice, Dijon, oregano, paprika (if using), and remaining 1/2 tsp kosher salt. Add chicken thighs and toss to coat.
Add chicken to the pan. Pull the pan from the oven. Nestle chicken thighs among the potatoes, skin side up. Pour any marinade left in the bowl over the top. It will cook through in the oven.
Roast until nearly done. Return to the oven and roast for 20 to 25 minutes, until the chicken is close to done and the potatoes are getting golden. If your thighs are large or the pan is a bit crowded, expect closer to the full time, plus the asparagus time, to hit temperature.
Add asparagus. Toss asparagus with a pinch of salt and a drizzle of olive oil if it looks dry. Scatter it around the chicken and potatoes. Roast 8 to 12 minutes, until asparagus is crisp-tender and chicken hits 165°F at the thickest part (I like thighs closer to 175°F to 185°F for extra tenderness).
Optional crisp boost. If you want extra crisp skin, broil for 1 to 3 minutes. Stay close. Broilers are thrill-seekers.
Rest (quickly). Transfer chicken, potatoes, and asparagus to a platter and let the chicken rest for 5 minutes while you make the sauce. Juicier bites, no extra work.
Make the quick pan sauce (safe method).
If using a metal pan: Carefully pour off most of the fat if needed, then add warm broth to the hot pan and scrape up the browned bits with a wooden spoon. Pour the liquid into a small saucepan.
If using glass or ceramic: Do not add broth to the hot pan. Instead, use a spoon to scrape the drippings and browned bits into a small saucepan first, then add warm broth to the saucepan.
Simmer 2 to 3 minutes, then whisk in 2 tbsp butter until glossy. Taste and add a little more lemon juice or salt if needed.
Serve. Drizzle sauce over everything and finish with parsley or dill if you have it. Eat while the edges are still crisp.

Tips and Variations

Swap the veg: Use green beans (add with asparagus timing) or broccoli florets (add for the last 12 to 15 minutes).
Make it spicy: Add 1/4 to 1/2 tsp crushed red pepper flakes to the marinade.
Add a pop of brine: Scatter a few capers over the finished dish or stir them into the sauce.
Make it extra cozy: Add sliced onion to the potatoes at the start. It turns sweet and jammy around the edges.
Meal prep move: Mix the chicken marinade in the morning and refrigerate. At dinner, you just roast and go.

Pan drippings being scraped into a small saucepan to make a quick lemon butter sauce

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Spring 9x13 Pan

Why It Works

Pairs Well With

Recommended

Lemon Rosemary Chicken

Martha Stewart’s One-Pan Chicken Thighs (My Weeknight Version)

Cast Iron Skillet Chicken Thighs

Roasted Whole Chicken

Storage Tips

Common Questions

Can I use chicken breasts instead of thighs?

Do I have to use a 9x13 pan?

Why add asparagus at the end?

My potatoes are not browning. What happened?

Is there a dairy-free option for the sauce?

Is the pan sauce safe with a glass 9x13?

Spring 9x13 Pan

Ingredients

Instructions

Tips and Variations