Asparagus Chicken



  • Chicken Thighs 4 bone-in, skin-on
  • Asparagus 1 lb
  • Red Potatoes 8 small, halved
  • Garlic 2 clove minced
  • Dry White Wine 2 tbsp
  • Olive Oil 4 tbsp
  • Salt 1/2 tsp or to taste
  • Pepper several grinds


  1. Heat 2 tbsp olive oil in a skillet. Add garlic and potatoes and cook over medium heat for about 15 minutes, until lightly browned.
  2. In a separate oven-safe skillet, heat remaining 2 tbsp olive oil, place chicken thighs skin-side down, then sprinkle with salt & pepper.
  3. Brown chicken for about 15 minutes without moving, then arrange in the pan with the potatoes, skin-side up this time. Add the white wine and transfer to the oven, then roast at 375 °F (190 °C) for about 20 minutes, until chicken is cooked through.
  4. Remove the ends from the asparagus and chop them into about 2 inch lengths. In the same pan that you browned the chicken, throw in the asparagus and saute for about 10 minutes, until softened but still crisp to the bite.
  5. When you remove the chicken and potatoes from the oven, top with the cooked asparagus and serve.


  • Add some spice by throwing chili flakes in with the potatoes and garlic!

Meet The Author

My name is Samara Pardi and I created this recipe pack for the Simple Foods Diet of the Ideal Weight Program for humanOS. I learned to cook from my father, a chemist and perfectionist, but then developed my own laid-back approach after years of experimenting at home and even a couple stints in professional kitchens. Being raised in a community where organic gardens and pasture-raised animals were common, I’ve been inspired by the beautiful and delicious bounty around me. Being the wife of a scientist, new research on a multitude of health topics influences my cooking as well.

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