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Bright and Zesty Sheet Pan Lemon Herb Chicken

Bright flavors of lemon and fresh herbs come together in this one-pan wonder, featuring juicy chicken thighs, tender potatoes, and crisp asparagus. With minimal prep, this Sheet Pan Lemon Herb Chicken is perfect for any weeknight dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs
  • 1 lemon zested and juiced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 pound baby potatoes halved
  • 1 bunch asparagus trimmed
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix the lemon juice, lemon zest, garlic, olive oil, oregano, salt, and pepper.
  3. Add the chicken thighs to the bowl, coating them well with the marinade. Let them sit for 10 minutes.
  4. In the meantime, prepare a large baking sheet. Spread out the halved baby potatoes on one side.
  5. After 10 minutes, place the marinated chicken thighs skin-side up on the baking sheet next to the potatoes.
  6. Roast in the oven for 20 minutes, then add the asparagus to the sheet.
  7. Return the sheet to the oven for an additional 10 minutes, or until the chicken reaches 165°F (74°C).
  8. Once done, let it rest for a few minutes before serving. Drizzle any pan juices over the top.

Notes

Any leftover chicken can be stored in the refrigerator for up to three days. Reheat gently to maintain its juiciness, or serve cold in a salad.