These Lemon Herb Chicken Thighs are the perfect one-pan meal for busy weeknights, ready in just 45 minutes. Chicken thighs are coated with lemon zest, garlic, and seasonings then roasted up with tender baby potatoes and crisp asparagus for a wholesome, satisfying meal. Gluten-free, dairy-free, egg-free.
A Complete Meal in One Pan
I'm a big fan of balanced, one-pan meals where protein, carbs, and vegetables all cook together for a complete meal with minimal cleanup. Baby potatoes are perfect for this as they're a breeze to prep and don't require parboiling. I paired them here with chicken thighs (which are more forgiving than breasts for roasting), seasoned with bright lemon zest and fresh garlic. Asparagus adds a crisp, fresh flavor and cooks up quickly for a nourishing dinner with minimal effort.
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Ingredients and Substitutions
Chicken thighs - Boneless, skinless thighs cook up quickly and have a higher fat content than chicken breasts, making them stay juicy and flavorful when roasted. You can use boneless, skinless chicken breast cutlets if you prefer, you'll just have to adjust the cook time slightly.
Baby potatoes - Have a firm, waxy texture that holds up well when roasted. Halve any larger potatoes so they're all roughly the same size as they'll cook at the same rate.
Asparagus - Only needs a quick roast to become tender but still crisp. Bend the stalks near base to snap off and discard each woody end.
Garlic - Fresh garlic is best here as it's a key flavor in the dish. You can use pre-chopped garlic to speed up prep.
Lemon - Freshly squeezed lemon juice adds bright, zingy flavor to the dish. Choose unwaxed, organic lemons as we're using the zest here.
Poultry seasoning - A pre-mixed blend of dried herbs and spices that adds maximum flavor with minimum effort. Check it's certified gluten-free, if needed.
Olive oil - Helps everything to crisp up and caramelize properly in the oven. Avocado oil also works great.
Salt and black pepper.
How to Make Lemon Herb Chicken Thighs
Before you start: Preheat the oven to 425°F (215°C).
Step 1: Add the baby potatoes to the sheet pan. Toss with 1 tablespoon olive oil and sprinkle with a pinch or two of salt. Set aside.
Step 2: In a large bowl whisk together remaining tablespoon of olive oil, garlic, lemon zest and juice, poultry seasoning, salt, and pepper. Add chicken and toss to coat.
Step 3: Arrange chicken and potatoes evenly on the sheet pan. Roast for 20 minutes.
Step 4: In a medium bowl, toss asparagus with a little drizzle of olive oil and pinch of salt. Add asparagus to the pan and roast another 10-12 minutes, until the chicken reaches 165°F and potatoes are tender.
Variations
Customize this recipe depending on what's in season!
- Switch the baby potatoes for diced sweet potatoes or butternut squash.
- Use green beans or broccolini in place of asparagus.
- Add fresh thyme or chopped rosemary to the seasoning mix.
- Add cherry tomatoes to the sheet pan for a juicy texture.
- Swap the poultry seasoning for homemade Taco Seasoning.
Recipe tips
- Use a microplane or the fine side of a box grater to zest the lemon. Try to grate only the yellow outer skin, not the white pith underneath, as the pith will be bitter.
- Give the lemon a good, firm roll on the countertop before cutting in half to squeeze it. This loosens up the flesh inside making juicing a breeze!
- Pat the chicken dry with paper towels before coating with the seasonings. This will help it brown nicely when baked.
- Let the chicken rest for a few minutes before serving to ensure the meat stays moist.
Serving suggestions
- Drizzle on a simple dressing of lemon juice, olive oil and dijon mustard.
- For extra greens, serve with a fresh salad like my Kiwi, Avocado & Tomato Salad.
- Make a Dairy-Free Ranch Dressing or Homemade Pesto to serve alongside.
- Spoon over a bed of Red Lentil Hummus for a creamy element.
More Tasty Chicken Recipes
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📖 Recipe
Lemon Herb Chicken Thighs with Potatoes
Ingredients
- 1 pound baby potatoes halved
- 2 tablespoons olive oil divided (plus more for drizzling)
- 1½ pounds boneless skinless chicken thighs or breasts
- 3 cloves garlic minced
- Zest and juice of 1 lemon
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bunch asparagus about 1 pound, trimmed
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment.
- Add the baby potatoes to the sheet pan. Toss with 1 tablespoon olive oil and sprinkle with a pinch or two of salt. Set aside.
- In a large bowl whisk together remaining tablespoon of olive oil, garlic, lemon zest and juice, poultry seasoning, salt, and pepper. Add chicken and toss to coat.
- Arrange chicken and potatoes evenly on the sheet pan. Roast for 20 minutes.
- In a medium bowl, toss asparagus with a little drizzle of olive oil and pinch of salt. Add asparagus to the pan and roast another 10-12 minutes, until the chicken reaches 165°F and potatoes are tender.
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