Zesty One-Pan Lemon Herb Chicken with Asparagus
This vibrant one-pan meal features tender, herb-marinated chicken thighs and crisp-tender asparagus, all brightened with fresh lemon. It's an easy and delicious dinner perfect for any weeknight.
Equipment
- baking sheet
- large bowl
Ingredients
Chicken
- 1.5 - 2 pounds bone-in, skin-on chicken thighs (or boneless, skinless breasts/drumsticks)
Vegetables & Aromatics
- 1 bunch asparagus trimmed
- 2-3 large lemons for zest and juice
- 3-4 cloves garlic minced
Pantry
- good quality extra virgin olive oil Olive Oil
- fresh herbs A handful of fresh sprigs (thyme, rosemary, and/or oregano), chopped
- salt To taste
- black pepper To taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Pat the chicken dry, then toss it in a bowl with olive oil, lemon zest, lemon juice, minced garlic, chopped herbs, salt, and pepper; marinate for 10-30 minutes.
- Trim the woody ends from the asparagus, then spread it on the prepared baking sheet and drizzle with olive oil, salt, and pepper.
Cooking
- Push the asparagus to one side of the baking sheet and place the marinated chicken on the other side, ensuring a single layer.
- Roast in the preheated oven for 20 minutes.
- Flip the asparagus, then continue roasting for another 10-20 minutes until the chicken is cooked through and the asparagus is tender-crisp.
Serving
- Squeeze the juice of the remaining lemon over the dish, garnish with fresh herbs if desired, and serve immediately.
Notes
For extra flavor, let the chicken marinate longer in the refrigerator (up to a few hours). Be careful not to overcrowd the baking sheet to ensure even cooking and browning.