Sheet Pan Lemon Herb Roasted Chicken and Asparagus

Ingredients

• 1.5 lb Boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 lb Asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp Olive oil
• 1 medium Lemon, juiced and zested
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. 1Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. 2In a large bowl, combine the chicken pieces and asparagus.
3. 3In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, oregano, thyme, salt, and pepper.
4. 4Pour the lemon herb mixture over the chicken and asparagus. Toss gently to coat everything evenly.
5. 5Spread the chicken and asparagus in a single layer on the prepared baking sheet. Ensure the pieces are not overcrowded for even cooking.
6. 6Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the asparagus is tender-crisp.
7. 7Garnish with fresh chopped parsley before serving.

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