Sheet Pan Lemon-Glazed Chicken with Asparagus and Potatoes

Name: Sheet Pan Lemon-Glazed Chicken with Asparagus and Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless (1.5 lbs) chicken thighs; 1.5 lbs, halved baby potatoes; 1 bunch, trimmed asparagus; 3 tbsp olive oil; 2 tbsp juice lemon; 1 tbsp honey; 2 cloves, minced garlic; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper

A one-pan dinner featuring tender chicken thighs glazed in lemon-honey sauce, roasted with crispy potatoes and fresh asparagus.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

4 boneless, skinless (1.5 lbs) chicken thighs
1.5 lbs, halved baby potatoes
1 bunch, trimmed asparagus
3 tbsp olive oil
2 tbsp juice lemon
1 tbsp honey
2 cloves, minced garlic
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet; spread in a single layer.
Step 2: Add 4 boneless, skinless chicken thighs (1.5 lbs) to the sheet pan; season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried thyme. Drizzle with 1 tbsp olive oil and 2 minced garlic cloves.
Step 3: Roast for 20 minutes, then add 1 bunch trimmed asparagus to the pan; drizzle with remaining 1 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, and 1/4 tsp salt. Toss to coat evenly.
Step 4: Continue roasting for 15-20 minutes until chicken reaches 165°F internal temperature and potatoes are golden and tender when pierced.