Sheet Pan Lemon Herb Chicken
One pan, minimal prep, and a dinner that looks like it belongs in a spring magazine spread. Juicy chicken thighs roasted with fresh herbs, baby potatoes, sweet onions, asparagus, and bright lemon — everything finishes together at exactly the right time.
Makes: 4 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients:
- 4 boneless skinless chicken thighs
- 1 lb baby potatoes halved
- 1 large sweet onion cut into wedges
- 1 bunch of asparagus woody ends trimmed
- 1 lemon thinly sliced, plus juice of 1 more lemon
- 3 tbsp olive oil divided
- 3 cloves garlic minced
- 2 tbsp fresh mixed herbs chopped (rosemary, thyme, oregano, and parsley)
- 1 tsp kosher salt divided
- ½ tsp black pepper divided
- Flaky sea salt for finishing
Instructions:
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
- In a large bowl, toss the halved potatoes and sweet onion wedges with 1½ tbsp olive oil, half the garlic, half the herbs, ½ tsp salt, and ¼ tsp pepper. Spread in a single layer on the prepared sheet pan.
- Roast for 20 minutes, until potatoes are beginning to turn golden.
- While the potatoes roast, pat the chicken thighs dry and coat with the remaining olive oil, garlic, herbs, salt, pepper, and the juice of one lemon.
- Push the potatoes and onions to the sides of the pan. Nestle the chicken thighs in the center and tuck the lemon slices and asparagus around everything.
- Return to the oven and roast for 20–25 minutes, until the chicken is cooked through (internal temp of 165°F) and the asparagus is tender with slightly caramelized tips.
- Finish with a squeeze of fresh lemon and a pinch of flaky sea salt. Serve straight from the pan.
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