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Sheet Pan Lemon-Herb Chicken with Baby Potatoes & Asparagus

Sheet Pan Lemon-Herb Chicken with Baby Potatoes & Asparagus

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Ingredients
  

For the Potatoes & Asparagus

  • 1 lb baby potatoes, halved
  • 1 bunch asparagus, trimmed
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

For the Chicken

  • 4 boneless, skinless chicken thighs (or breasts, if you prefer!)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest (optional but extra zesty!)
  • 3 cloves garlic, minced (or 1 tsp garlic powder for lazy days!)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • Extra lemon wedges for serving
  • Fresh parsley or basil

Instructions
 

  • Preheat & Prep: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  • Toss the Potatoes: In a bowl, toss baby potatoes with olive oil, salt, and pepper. Spread them on the sheet pan and bake alone for 15 minutes (they need a head start!).
  • Season the Chicken: While potatoes cook, mix olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper in a bowl. Coat the chicken thighs in this mixture.
  • Assemble & Bake: Remove the sheet pan from the oven, push potatoes to one side, and add the chicken to the center. Spread the asparagus on the other side and drizzle with a little olive oil, salt, and pepper.
  • Finish Cooking: Bake everything for 20 more minutes or until chicken reaches 165°F and potatoes are fork-tender.
  • Serve & Enjoy! Squeeze fresh lemon over everything and garnish with parsley or basil. Serve warm and enjoy a meal that looks way fancier than the effort it took!