Sheet Pan Lemon Garlic Chicken with Asparagus and Potatoes
Equipment
- Sheet Pan
- Large Mixing Bowl
- Oven
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 1 pound baby potatoes, halved
- 1 bunch asparagus (about 1 pound), trimmed
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- Zest and juice of 1 large lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
- Place the halved potatoes in a large bowl and toss with 1 tablespoon olive oil, half the minced garlic, half the lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme until evenly coated.
- Spread the potatoes in a single layer on the sheet pan and roast for 15 minutes so they begin to soften and brown.
- While the potatoes roast, add the chicken thighs to the same bowl and toss with the remaining olive oil, garlic, lemon zest, salt, pepper, and thyme.
- Remove the pan from the oven, nestle the chicken thighs among the potatoes, and return the pan to the oven for 15 minutes.
- Add the asparagus to the pan and drizzle with half the lemon juice. Toss gently to coat, then roast for 10 to 12 more minutes until the chicken reaches 165°F and the asparagus is crisp-tender.
- Remove the pan from the oven, drizzle with the remaining lemon juice, and sprinkle with chopped parsley before serving.
Notes
Add the asparagus partway through cooking so it stays bright and firm instead of turning mushy. If the potatoes need more browning, give the pan a quick stir and roast five extra minutes before adding the asparagus. Leftovers reheat well in a 350°F oven for about 10 minutes to restore crisp edges on the potatoes.
Course: Main Course
Cuisine: Mediterranean
Equipment: Sheet Pan, Large Mixing Bowl, Oven
Cuisine: Mediterranean
Equipment: Sheet Pan, Large Mixing Bowl, Oven