Sheet Pan Lemon Herb Chicken Thighs with Asparagus and Potatoes

This Lemon Herb Chicken Thighs with Asparagus and Potatoes is a fresh, bright, and hearty one-pan meal that’s perfect for any night of the week. Juicy, golden-browned chicken thighs roast with crispy baby potatoes and tender asparagus, all coated in a zesty lemon herb marinade for maximum flavor. Simple, delicious, and incredibly easy!

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Why You’ll Like This Recipe

✔ One Pan, Minimal Cleanup – Fewer dishes, more time to relax!
✔ Bright & Zesty Flavors – Fresh lemon and herbs add a light, refreshing taste.
✔ Crispy Chicken, Perfect Veggies – The chicken stays juicy while the potatoes get crispy and the asparagus roasts to perfection.
✔ Great for Meal Prep – Reheats beautifully for easy lunches!

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👉 Ingredients

For the Chicken & Veggies:

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Lemon Herb Marinade:

• 3 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For Garnish:

• 1 tbsp chopped fresh parsley
• ½ lemon, sliced for serving

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👉 Directions

1️⃣ Preheat the Oven – Set to 425°F (220°C) and line a sheet pan with parchment paper.

2️⃣ Make the Lemon Herb Marinade – In a small bowl, whisk together olive oil, lemon juice, honey, garlic, oregano, thyme, paprika, salt, and pepper.

3️⃣ Prepare the Potatoes – Toss the halved baby potatoes with 1 tbsp olive oil, salt, and black pepper. Spread them on the sheet pan and roast for 15 minutes to get them started.

4️⃣ Coat the Chicken – Pat the chicken thighs dry and brush them generously with the lemon herb marinade.

5️⃣ Add the Chicken & Bake – Remove the sheet pan from the oven, add the chicken thighs, and return to the oven for 20 minutes.

6️⃣ Add the Asparagus – Toss the asparagus with 1 tbsp olive oil, salt, and pepper, then add to the sheet pan. Bake for another 10 minutes, until the chicken reaches 175°F (80°C) and the asparagus is tender.

7️⃣ Garnish & Serve – Sprinkle with fresh parsley, serve with lemon slices, and enjoy as is or with a side of rice!

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Common Questions

❓ Can I use boneless chicken thighs?
Yes! Reduce the cook time to 25-30 minutes since boneless thighs cook faster.

❓ What if I don’t have asparagus?
Try swapping for green beans, Brussels sprouts, or zucchini.

❓ Can I make this ahead of time?
Absolutely! Marinate the chicken in the lemon herb mixture for up to 24 hours before baking for even more flavor.

❓ How do I store leftovers?
Store in an airtight container in the fridge for 3 days. Reheat in the oven at 350°F (175°C) for best texture.

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This Lemon Herb Chicken Thighs with Asparagus and Potatoes is fresh, easy, and bursting with flavor—perfect for a simple yet impressive dinner. Give it a try and let me know what you think! 🍋🍗🥔