Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Baby Potatoes

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 lb baby potatoes, halved
• 1 lb asparagus, trimmed
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• Zest and juice of 1 large lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a large bowl, combine the minced garlic, lemon zest, lemon juice, 2 tablespoons olive oil, dried oregano, thyme, smoked paprika, salt, and pepper. Stir well to create the lemon herb marinade.
3. Add the chicken thighs to the bowl and toss them in the marinade until evenly coated. Set aside to marinate while preparing the vegetables (about 5-10 minutes).
4. Toss the halved baby potatoes with 1 tablespoon olive oil, salt, and pepper on the sheet pan, spreading them in a single layer. Place in the oven and roast for 15 minutes.
5. Remove the sheet pan from the oven and add the marinated chicken thighs, skin side up, spaced evenly among the potatoes. Roast for another 15 minutes.
6. After 15 minutes, add the asparagus to the sheet pan, drizzling with a little olive oil and seasoning with salt and pepper. Return to the oven and roast everything together for a final 5-7 minutes until chicken reaches an internal temperature of 165°F (74°C), potatoes are fork-tender, and asparagus is crisp-tender.
7. Remove from the oven and garnish the chicken and vegetables with fresh chopped parsley. Let the dish rest for 5 minutes before serving.

Chef tips

• For even cooking, try to keep the baby potatoes halved to roughly the same size.
• If you prefer boneless chicken breasts, increase roasting time slightly and watch for doneness to avoid drying out.
• Use parchment paper to minimize cleaning time, but light oiling works well if you don’t have parchment.
• If asparagus is thinner, reduce the final roasting time by 2-3 minutes to avoid overcooking.