Sheet Pan Lemon Herb Roasted Chicken and Asparagus
Tender chicken thighs and fresh asparagus roasted together with lemon and savory herbs for an easy cleanup.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs
- •1 lb fresh asparagus, tough ends 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
- •Optional: fresh parsley, chopped, for garnish
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, dried oregano, dried thyme, salt, and black pepper. Whisk well to combine.
- 3
Add the chicken thighs to the bowl with the marinade, tossing to coat them evenly. Add the trimmed asparagus spears to the same bowl and toss gently to coat them as well.
- 4
Arrange the chicken thighs and asparagus in a single layer on the prepared baking sheet. Place the lemon slices on top of and around the chicken and asparagus.
- 5
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender-crisp. If desired, broil for the last 2-3 minutes for extra browning on the chicken.
- 6
Remove from the oven, garnish with fresh parsley if using, and serve immediately.
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