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Sheet Pan Lemon Garlic Chicken with Asparagus and Potatoes
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large sheet pan
  • Mixing bowl

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1.5 pounds baby potatoes, halved
  • 1 pound asparagus, trimmed
  • 4 garlic cloves, minced
  • 1 lemon, juiced and zested
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 425 degrees F and line a large sheet pan with parchment paper.
  • In a large bowl, stir together the olive oil, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper.
  • Add the halved potatoes and chicken thighs to the bowl. Toss until everything is evenly coated.
  • Spread the potatoes and chicken in a single layer on the prepared sheet pan. Place the pan in the oven and roast for 15 minutes.
  • Remove the pan from the oven. Add the asparagus to the pan and toss lightly with the existing juices. Return the pan to the oven and roast for another 10 to 12 minutes until the chicken reaches 165 degrees F and the potatoes are tender.
  • Sprinkle the chopped parsley over the finished dish before serving.

Notes

For the crispiest potatoes, make sure they sit cut-side down on the pan and do not overcrowd the sheet. Leftovers reheat well in a 350 degree F oven for 10 minutes to bring back some texture. If you want a bit more brightness, squeeze an extra lemon wedge over each plate right before eating.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large sheet pan, Mixing bowl