Sheet Pan Lemon-Glazed Chicken with Roasted Asparagus and Potatoes

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Juicy chicken thighs and vegetables roasted in a bright lemon-herb glaze until tender and golden. This American-inspired sheet-pan recipe (gluten-free), ready in about 40 minutes, pairs chicken thighs, baby potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 boneless, skinless, about 1.5 lbs chicken thighs
• 1.5 lbs, halved baby potatoes
• 1 bunch, trimmed and cut into 2-inch pieces asparagus
• 3 tbsp olive oil
• 2, zested and juiced lemons
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Place 4 boneless, skinless chicken thighs, 1.5 lbs baby potatoes halved, and 1 bunch asparagus trimmed and cut into 2-inch pieces on a large sheet pan.
2. Step 2: Drizzle with 3 tbsp olive oil, then sprinkle the zest of 2 lemons and the juice of 2 lemons, 2 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables and chicken.
3. Step 3: Toss everything on the sheet pan until evenly coated, then spread in a single layer.
4. Step 4: Roast for 25-30 minutes, until the chicken is cooked through (internal temperature 165°F) and the potatoes are tender and golden.