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-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, asparagus, 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 "Plan a meal with the AI" 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, minced garlic cloves
- 2 tbsp, chopped fresh thyme
- 1, zested and juiced lemon
- 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.
