Go Back
A delicious one-pan chicken thigh dinner with roasted vegetables.

Lemony Herb One-Pan Chicken Thighs with Roasted Asparagus and Potatoes

This easy one-pan meal features juicy chicken thighs, tender roasted asparagus, and baby potatoes, all infused with bright lemon and fragrant herbs for a flavorful and healthy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl

Ingredients
  

Main Ingredients

  • 4-6 bone-in, skin-on chicken thighs
  • 1 lb baby potatoes halved
  • 1 bunch asparagus trimmed

Seasoning

  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 1 lemon thinly sliced

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Pat chicken thighs dry, then combine with potatoes and asparagus in a large bowl.

Seasoning & Roasting

  • Drizzle with olive oil and thoroughly toss with rosemary, thyme, garlic powder, onion powder, salt, and pepper.
  • Arrange on the baking sheet with lemon slices, ensuring ingredients are spread out.
  • Roast for 30-40 minutes until chicken reaches 165°F (74°C), potatoes are tender, and asparagus is crisp-tender. Stir vegetables once for even browning.

Serving

  • Remove from oven and let chicken rest for a few minutes before serving this one-pan meal.

Notes

For extra flavor, marinate the chicken and vegetables for 30 minutes before roasting. Adjust cooking time based on the size of your chicken thighs and potatoes. Always ensure chicken is cooked to 165°F (74°C) for food safety.