Sheet Pan Lemon Herb Roasted Chicken and Asparagus

Ingredients

• 4 pieces Chicken thighs, bone-in, skin-on
• 1 lb Asparagus, trimmed
• 3 tbsp Olive oil
• 1 medium Lemon, juiced and zested
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
3. 3In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, oregano, thyme, salt, and pepper.
4. 4Add the chicken thighs to the bowl and toss to coat evenly with the herb mixture. Let sit for 5 minutes.
5. 5Arrange the coated chicken thighs on one side of a large baking sheet.
6. 6Add the trimmed asparagus to the same bowl (no need to wash it). Toss the asparagus with any remaining herb mixture in the bowl. If the bowl is dry, add a drizzle more olive oil.
7. 7Spread the asparagus in a single layer on the other side of the baking sheet, ensuring it doesn't overlap too much.
8. 8Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the skin is golden and crispy, and the asparagus is tender-crisp.
9. 9Garnish with fresh chopped parsley before serving.

Related Guides