Sheet Pan Lemon-Glazed Chicken with Roasted Potatoes and Asparagus

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Juicy chicken thighs coated in a bright lemon-herb glaze, roasted alongside tender potatoes and crisp asparagus for a perfect weeknight meal. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 boneless, skinless chicken thighs
• 2 medium, peeled and cut into 1-inch cubes potatoes
• 1 cup, trimmed and cut into 2-inch pieces asparagus
• 3 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1, zested and juiced lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled potatoes (cut into 1-inch cubes), 1 cup trimmed asparagus (cut into 2-inch pieces), 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined sheet pan. Place 1.5 lbs boneless, skinless chicken thighs on top, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Squeeze juice from 1 lemon over chicken and vegetables, then sprinkle zest on top. Roast for 25 minutes until chicken reaches 165°F internally and vegetables are golden and tender when pierced with a fork.