Sheet Pan Lemon Herb Chicken (Printable Version)
Easy one-pan dish featuring lemon-infused chicken, asparagus, and baby potatoes roasted to perfection.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (approximately 1.3 lbs)
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 9 oz asparagus, trimmed
04 - 1 small red onion, cut into wedges
→ Marinade & Seasoning
05 - 2 tbsp olive oil
06 - 2 cloves garlic, minced
07 - 1 lemon, zested and juiced
08 - 1 tsp dried oregano
09 - 1 tsp dried thyme
10 - ½ tsp smoked paprika
11 - ¾ tsp salt
12 - ½ tsp black pepper
→ Garnish (optional)
13 - Fresh parsley, chopped
14 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
03 - Add chicken thighs, halved baby potatoes, and red onion wedges to the bowl. Toss thoroughly to ensure even coating with the marinade.
04 - Spread the chicken, potatoes, and onions in a single layer on the prepared baking sheet.
05 - Roast in the oven for 20 minutes.
06 - Remove the baking sheet from the oven. Add trimmed asparagus to the pan and gently toss with other ingredients.
07 - Return the sheet to the oven and roast for an additional 15 minutes, or until chicken reaches an internal temperature of 165°F and potatoes turn golden brown.
08 - Optionally garnish with chopped fresh parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- One pan means one cleanup, and honestly that alone might be worth making this every week.
- The lemon makes everything taste bright and alive without needing to do anything complicated.
- You can prep it while your oven preheats, then just show up to dinner without any stress in between.
02 -
- Don't skip the halfway toss with the asparagus, because it makes the difference between it being tender and it being wilted.
- If your potatoes are bigger than the size of a grape, they won't cook through in time, so really commit to halving them or even quartering the larger ones.
03 -
- Pat your chicken dry before tossing with the oil mixture so it browns instead of steaming, and the skin gets crispy.
- Use parchment paper or foil so you can actually taste the food instead of scrubbing the pan for twenty minutes afterward.