Sheet Pan Lemon-Glazed Chicken with Roasted Asparagus

Juicy chicken thighs and tender asparagus roasted in a single pan with a bright lemon-herb glaze, ready in under 30 minutes.

Cuisine: American

Category: Sheet Pan

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs, bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1, zested and juiced lemon
• 1 tbsp, chopped fresh thyme
• 3 cloves, minced garlic
• 1 lb, trimmed asparagus
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1 lemon (zested and juiced), 1 tbsp chopped fresh thyme, and 3 minced garlic cloves until smooth.
3. Step 3: Place seasoned chicken thighs skin-side up on a parchment-lined baking sheet. Brush the lemon-thyme mixture evenly over the chicken.
4. Step 4: Arrange 1 lb trimmed asparagus around the chicken on the baking sheet.
5. Step 5: Roast for 25 minutes or until chicken reaches 165°F internally and asparagus is tender with slight charring.
6. Step 6: Let rest 5 minutes before serving.