Description
Sheet Pan Lemon Herb Chicken is a delightful weeknight dish that perfectly marries zesty lemon with aromatic herbs. Juicy chicken thighs roast alongside vibrant baby potatoes and crisp asparagus, creating a colorful and satisfying meal that pleases the whole family. With its straightforward preparation and minimal cleanup, this recipe will become a staple in your kitchen for both busy nights and special occasions.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1/4 cup freshly squeezed lemon juice
- 4 garlic cloves, minced
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 lb baby potatoes, halved
- 8 oz asparagus, trimmed
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together lemon juice, garlic, thyme, rosemary, olive oil, salt, and pepper.
- Add chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 30 minutes.
- On one side of the baking sheet, place halved baby potatoes and asparagus.
- Arrange marinated chicken on the other side of the sheet and pour any remaining marinade over everything.
- Roast in the oven for 30-35 minutes until golden brown and cooked through (internal temperature should reach at least 165°F).
- Serve hot and enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with vegetables (approximately 275g)
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 110mg