Sheet Pan Lemon Herb Roasted Chicken and Asparagus

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 lb Asparagus, trimmed
• 1 medium Lemon, thinly sliced
• 3 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.75 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Pat the chicken thighs dry with paper towels.
3. 3In a large bowl, toss the chicken thighs with 2 tbsp olive oil, garlic powder, oregano, thyme, salt, and pepper until evenly coated.
4. 4Arrange the seasoned chicken thighs on one side of a large baking sheet.
5. 5In the same bowl (no need to wash), toss the trimmed asparagus with the remaining 1 tbsp olive oil, salt, and pepper.
6. 6Spread the asparagus in a single layer on the other side of the baking sheet.
7. 7Place the lemon slices over and around the chicken.
8. 8Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the asparagus is tender-crisp.
9. 9Broil for the last 1-2 minutes if you want extra browning on the chicken, watching carefully to prevent burning.

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