Lemon Herb Chicken Thighs with Potatoes

Potatoes, chicken, and asparagus on a sheet pan.

Lemon Herb Chicken Thighs with Potatoes

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.

Course Main Course

Cuisine American, French

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 385kcal

Author Tessa

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

US Customary - Metric

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.

Notes

Storage: Allow leftovers to cool then store in an airtight container in the refrigerator for up to 3 days.

Reheating: Roast on a sheet-tray in an oven preheated to 425°F for 10-15 minutes until warmed through.

Nutrition