Sheet Pan Lemon Herb Roasted Chicken and Asparagus

Ingredients

• 4 pieces Chicken thighs, bone-in, skin-on
• 1 lb Asparagus, trimmed
• 1 medium Lemon, sliced
• 3 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1 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, rosemary, 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, a pinch of salt, and pepper.
6. 6Arrange the asparagus on the other side of the baking sheet.
7. 7Place the lemon slices amongst the chicken and asparagus.
8. 8Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the asparagus is tender-crisp.
9. 9Serve immediately.

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