Lemon Herb Chicken Asparagus (Printable)

Juicy chicken thighs roasted with asparagus, potatoes, fresh lemon, and aromatic herbs for an easy flavorful dish.

# What you'll need:

→ Proteins

01 - 4 boneless, skinless chicken thighs (approx. 1.3 lbs)

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 9 oz asparagus, trimmed
04 - 1 small red onion, cut into wedges

→ Marinade & Seasoning

05 - 2 tbsp olive oil
06 - 2 cloves garlic, minced
07 - 1 lemon, zested and juiced
08 - 1 tsp dried oregano
09 - 1 tsp dried thyme
10 - 1/2 tsp smoked paprika
11 - 3/4 tsp salt
12 - 1/2 tsp black pepper

→ Garnish

13 - Fresh parsley, chopped
14 - Lemon wedges

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined.
03 - Add the chicken thighs, halved baby potatoes, and red onion wedges to the bowl with the marinade. Toss everything thoroughly to ensure the ingredients are evenly coated.
04 - Spread the coated chicken, potatoes, and onion in a single layer on the prepared baking sheet. Ensure the chicken is skin-side up if skin is attached, and pieces are not overcrowded to allow proper roasting.
05 - Place the baking sheet in the preheated oven and roast for 20 minutes to begin cooking the chicken and softening the potatoes.
06 - Carefully remove the baking sheet from the oven. Add the trimmed asparagus to the pan and gently toss with the chicken and potatoes to coat in the rendered juices.
07 - Return the sheet pan to the oven and roast for an additional 15 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the potatoes are golden brown and tender.
08 - Remove the pan from the oven. Garnish the dish with freshly chopped parsley and serve immediately with lemon wedges on the side if desired.

# Expert Suggestions:

01 -
  • Everything cooks together on one sheet, which means minimal cleanup and maximum flavor as the juices mingle.
  • The chicken comes out impossibly juicy because thighs are forgiving and stay tender even if you're a few minutes off on timing.
  • Fresh lemon and herbs make it taste restaurant-quality but the ingredient list is short enough to keep in your pantry year-round.
  • It works for weeknight dinners or casual entertaining without any stress or last-minute prep scrambling.
02 -
  • Don't skip spreading everything in a single layer—crowded pans steam instead of roast, and you miss out on those caramelized edges that make this dish special.
  • Thighs are genuinely more forgiving than breasts, but if you only have chicken breasts, reduce the roasting time by about 5 minutes and check the temperature early to avoid drying them out.
  • The asparagus timing is crucial—adding it at the start turns it to mush, but waiting too long means it won't absorb any flavor from the pan.
03 -
  • Use a meat thermometer to check doneness—75°C (165°F) in the thickest part of the thigh is your target, and it's the only way to guarantee juicy chicken without guessing.
  • Pat your chicken thighs dry before coating them in the marinade, because dry skin gets crispier in the oven than moist skin ever will.
  • Save the pan juices after everything is plated—that's liquid gold for drizzling over grain bowls or roasted vegetables later in the week.

Return