Sheet Pan Lemon Herb Chicken (Printable)

Tender chicken roasted with asparagus, golden potatoes, lemon, and herbs for a vibrant one-pan meal.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken thighs (approximately 1.32 lbs)

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 9 oz asparagus, trimmed
04 - 1 small red onion, cut into wedges

→ Marinade & Seasoning

05 - 2 tablespoons olive oil
06 - 2 cloves garlic, minced
07 - 1 lemon, zested and juiced
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
10 - ½ teaspoon smoked paprika
11 - ¾ teaspoon salt
12 - ½ teaspoon black pepper

→ Garnish (optional)

13 - Fresh parsley, chopped
14 - Lemon wedges

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - In a large mixing bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
03 - Add chicken thighs, halved baby potatoes, and red onion wedges to the bowl. Toss thoroughly to ensure even coating with the marinade.
04 - Spread the chicken, potatoes, and onion in a single layer on the prepared baking sheet.
05 - Roast for 20 minutes at 425°F.
06 - Remove the baking sheet from the oven. Add trimmed asparagus to the pan and gently toss with the other ingredients.
07 - Return the baking sheet to the oven and roast an additional 15 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are golden brown.
08 - Optionally garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything roasts on one pan, which means you're actually relaxing while dinner cooks instead of juggling pots.
  • Chicken thighs stay juicy and forgiving, so there's real wiggle room on timing without drying everything out.
  • The lemon and herbs taste bright and intentional, making an ordinary Tuesday night feel a little more special.
02 -
  • If you add the asparagus at the beginning, it'll turn into soggy strings before the chicken is even cooked through—the staggered timing is non-negotiable and worth the one-minute interruption.
  • Chicken thighs are naturally smaller and thicker than breasts, so they roast faster and more evenly than you'd expect, which is why they're the secret weapon here.
  • Check your chicken's internal temperature with a thermometer rather than by color or texture, because that's the only way to guarantee it's safe without guessing.
03 -
  • Pat your chicken thighs dry before tossing with the marinade so they brown instead of steam, which is the difference between golden edges and pale, damp skin.
  • Don't crowd your sheet pan—if everything's packed tightly together, you'll trap steam and end up with steamed vegetables instead of roasted ones, so give each piece breathing room.

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