One-Pan Lemon Herb Chicken
One-Pan Lemon Herb Chicken
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 1/2 pounds baby red potatoes, halved or quartered if large
- 1 pound asparagus spears, tough ends trimmed
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Whisk well to combine.
⏱️ 3 min
- 3
Add the chicken thighs and baby red potatoes to the bowl with the lemon herb mixture. Toss until everything is evenly coated.
⏱️ 3 min
- 4
Arrange the chicken and potatoes in a single layer on the prepared baking sheet, ensuring the chicken skin side (if any) is up. Try not to overcrowd the pan.
⏱️ 2 min
- 5
Bake for 20 minutes. After 20 minutes, remove the baking sheet from the oven.
⏱️ 20 min•🌡️ 400
- 6
Add the trimmed asparagus spears to the baking sheet, tossing them gently with some of the pan juices. Return the baking sheet to the oven.
⏱️ 2 min
- 7
Continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the potatoes are tender, and the asparagus is crisp-tender. If desired, you can broil for the last 2-3 minutes to get a nice char on the chicken and vegetables.
⏱️ 15 min•🌡️ 400
- 8
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Lemon Herb Chicken
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 1/2 pounds baby red potatoes, halved or quartered if large
- 1 pound asparagus spears, tough ends trimmed
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Whisk well to combine.
⏱️ 3 min - 3
Add the chicken thighs and baby red potatoes to the bowl with the lemon herb mixture. Toss until everything is evenly coated.
⏱️ 3 min - 4
Arrange the chicken and potatoes in a single layer on the prepared baking sheet, ensuring the chicken skin side (if any) is up. Try not to overcrowd the pan.
⏱️ 2 min - 5
Bake for 20 minutes. After 20 minutes, remove the baking sheet from the oven.
⏱️ 20 min•🌡️ 400 - 6
Add the trimmed asparagus spears to the baking sheet, tossing them gently with some of the pan juices. Return the baking sheet to the oven.
⏱️ 2 min - 7
Continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the potatoes are tender, and the asparagus is crisp-tender. If desired, you can broil for the last 2-3 minutes to get a nice char on the chicken and vegetables.
⏱️ 15 min•🌡️ 400 - 8
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 3 min