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Homemade Sheet-Pan Lemon Herb Chicken with Asparagus recipe photo
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Sheet-Pan Lemon Herb Chicken with Asparagus

This Sheet-Pan Lemon Herb Chicken with Asparagus is an effortless, flavorful weeknight dinner ready in under 40 minutes with juicy chicken and tender veggies.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 lemons zested and juiced
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary chopped
  • salt and pepper to taste
  • 1 bunch asparagus trimmed

Instructions

  • In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, fresh thyme leaves, chopped rosemary, salt, and pepper.
  • Add the chicken thighs to the bowl and turn to coat evenly with the marinade. Let them sit for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
  • Trim the woody ends off the asparagus and toss the spears lightly with a drizzle of olive oil and a pinch of salt and pepper. Set aside.
  • Preheat your oven to 425°F (220°C). Place the marinated chicken thighs skin-side up on the sheet pan, spacing them out evenly. Arrange the asparagus spears around the chicken, ensuring they are not overcrowded.
  • Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The asparagus should be tender but still crisp.
  • Optional: For extra crispy skin, switch the oven to broil and cook for an additional 2-3 minutes, watching carefully to prevent burning.
  • Transfer the chicken and asparagus to plates, spoon some of the pan juices over the top, and garnish with additional lemon slices or fresh herbs if desired. Serve and enjoy.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Measuring Spoons
  • Knife and cutting board
  • Tongs or spatula

Notes

  • Marinate chicken longer for deeper flavor and juicier meat.
  • Substitute fresh thyme or rosemary with dried herbs or other fresh herbs like oregano or basil.
  • Try green beans, broccoli, or snap peas if asparagus is unavailable.
  • Store leftovers in an airtight container in the fridge up to 3 days; reheat in oven for best texture.