One-Pan Lemon Herb Roasted Chicken and Asparagus
Tender chicken and fresh asparagus roasted together with lemon and herbs for an easy, flavorful meal.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs (about 4-6 thighs)
- •1 lb asparagus, trimmed
- •2 tbsp olive oil
- •1 lemon, half thinly sliced, half juiced
- •2 cloves garlic, minced
- •1 tsp dried oregano
- •1/2 tsp dried thyme
- •1/4 tsp black pepper
- •1/2 tsp salt
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Whisk well to create the marinade.
- 3
Add the chicken thighs to the bowl with the marinade, tossing to ensure they are fully coated. Let them marinate for at least 5 minutes while you prepare the asparagus.
- 4
Arrange the marinated chicken thighs in a single layer on one side of the prepared baking sheet. Place the trimmed asparagus spears on the other side of the baking sheet. Drizzle any remaining marinade over the asparagus.
- 5
Distribute the lemon slices over and around the chicken and asparagus. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender-crisp.
- 6
Remove from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
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