Description
A one-pan wonder bursting with zesty lemon, fresh herbs, juicy chicken, and perfectly roasted asparagus and potatoes. This simple, flavorful dinner is easy enough for weeknights and impressive enough for guests.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 1 bunch fresh asparagus, trimmed
- 3 tablespoons olive oil
- 2 lemons, zested and juiced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
- Add the chicken thighs and baby potatoes to the bowl and toss well to coat.
- Line a large sheet pan with parchment paper and spread the chicken and potatoes out in a single layer.
- Roast for 25 minutes, then add the asparagus to the pan.
- Continue roasting for another 15 to 20 minutes, or until the chicken reaches 165°F and the potatoes are golden.
- Broil for an extra 2 minutes for a crisp finish, if desired.
- Squeeze extra lemon juice over the top before serving.
Notes
- Marinate chicken ahead for deeper flavor.
- Add asparagus later in the cooking process to avoid overcooking.
- Use a meat thermometer for perfect doneness.
- Try swapping in different herbs like dill or parsley.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 135mg
Keywords: lemon herb chicken, sheet pan dinner, chicken and potatoes, healthy dinner, roasted asparagus