Dreamy Lemon Herb Roasted Chicken with Asparagus
Dreamy Lemon Herb Roasted Chicken with Asparagus
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the olive oil, lemon juice, lemon zest, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper. Whisk until well combined.
⏱️ 5 min
- 3
Add the chicken thighs to the bowl with the marinade. Toss to ensure each piece is evenly coated. You can let the chicken marinate for 10-15 minutes while you prepare the asparagus, or for up to 30 minutes for deeper flavor.
⏱️ 5 min
- 4
Arrange the marinated chicken thighs in a single layer on one side of the prepared baking sheet.
⏱️ 2 min
- 5
In the same bowl (no need to wash it), add the trimmed asparagus spears. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and black pepper. Toss to coat.
⏱️ 3 min
- 6
Arrange the seasoned asparagus in a single layer on the other side of the baking sheet, next to the chicken.
⏱️ 1 min
- 7
Bake for 20 minutes. Then, carefully flip the chicken thighs and gently toss the asparagus. Continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the asparagus is tender-crisp.
⏱️ 40 min•🌡️ 400
- 8
Remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dreamy Lemon Herb Roasted Chicken with Asparagus
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Asparagus
- 1 pound asparagus spears, tough ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the olive oil, lemon juice, lemon zest, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper. Whisk until well combined.
⏱️ 5 min - 3
Add the chicken thighs to the bowl with the marinade. Toss to ensure each piece is evenly coated. You can let the chicken marinate for 10-15 minutes while you prepare the asparagus, or for up to 30 minutes for deeper flavor.
⏱️ 5 min - 4
Arrange the marinated chicken thighs in a single layer on one side of the prepared baking sheet.
⏱️ 2 min - 5
In the same bowl (no need to wash it), add the trimmed asparagus spears. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and black pepper. Toss to coat.
⏱️ 3 min - 6
Arrange the seasoned asparagus in a single layer on the other side of the baking sheet, next to the chicken.
⏱️ 1 min - 7
Bake for 20 minutes. Then, carefully flip the chicken thighs and gently toss the asparagus. Continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the asparagus is tender-crisp.
⏱️ 40 min•🌡️ 400 - 8
Remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min