Sheet Pan Lemon Herb Roasted Chicken with Asparagus and Red Potatoes

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   In a large bowl, combine the quartered red potatoes, 2 tablespoons of olive oil, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Spread the potatoes in a single layer on one half of the prepared baking sheet.

3. 3

   In the same bowl, add the chicken thighs, the remaining 2 tablespoons of olive oil, minced garlic, the juice from half a lemon, the remaining 1 tablespoon of chopped rosemary, the remaining 1 tablespoon of chopped thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper (and red pepper flakes if using). Toss to coat the chicken. Arrange the chicken thighs on the other half of the baking sheet with the potatoes.

4. 4

   Bake for 15 minutes. While the chicken and potatoes are baking, add the trimmed asparagus to the bowl used previously. Add a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Toss to coat.

5. 5

   After 15 minutes, remove the baking sheet from the oven. Add the seasoned asparagus to the baking sheet, tucking it among the chicken and potatoes. Arrange the lemon slices over the chicken and vegetables. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the potatoes are tender, and the asparagus is crisp-tender. Serve immediately.