Sheet Pan Lemon Herb Chicken and Asparagus
Chicken pieces and fresh asparagus roasted together with lemon and aromatic herbs for an easy cleanup meal.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- •1 lb fresh asparagus, tough ends trimmed
- •1 large lemon, half thinly sliced, half juiced
- •2 tbsp olive oil
- •1 tsp dried oregano
- •1 tsp dried thyme
- •1/2 tsp garlic powder
- •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 chicken pieces, asparagus, olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper. Squeeze half of the lemon juice over the mixture and toss everything together until well coated.
- 3
Spread the chicken and asparagus in a single layer on the prepared baking sheet. Arrange the lemon slices over the chicken and asparagus.
- 4
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender-crisp. If desired, you can broil for the last 2-3 minutes to get a nice char on the chicken and asparagus.
- 5
Remove from the oven. Garnish with fresh chopped parsley, if using. Serve immediately as a complete dinner.
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