Lemon-Herb Sheet Pan Chicken with Asparagus
Juicy chicken thighs roasted with fresh herbs and seasonal asparagus in a single pan for a simple, vibrant weeknight dinner. This Mediterranean sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, asparagus, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken thighs
- 1 lb asparagus
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh thyme, chopped
- 1 lemon, zested and juiced
- 1 tsp salt
- 1/2 tsp black pepper
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Toss asparagus with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined sheet pan.
- Step 3: Arrange chicken thighs skin-side up on the asparagus, then scatter minced garlic, thyme, and lemon zest over the top.
- Step 4: Squeeze lemon juice over everything, drizzle with remaining 1 tbsp olive oil, and roast for 25-30 minutes until chicken reaches 165°F (74°C) and asparagus is tender-crisp with golden edges.
- Step 5: Let rest 5 minutes before serving to allow juices to redistribute.
