Description
A delicious and easy recipe for Sheet Pan Lemon Garlic Chicken Thighs & Crispy Asparagus, perfect for a weeknight dinner.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 pound asparagus, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, dried oregano, paprika, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl and toss until they are well coated with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
- While the chicken is marinating, prepare the asparagus. In a separate bowl, drizzle the trimmed asparagus with a little olive oil, salt, and pepper, and toss to coat.
- Arrange the marinated chicken thighs on one side of a large sheet pan, skin side up. Place the asparagus on the other side of the pan.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
- If the asparagus is tender but not crispy enough, you can broil the pan for an additional 2-3 minutes at the end of cooking.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Notes
- For added flavor, try marinating the chicken overnight.
- You can substitute the asparagus with green beans or broccoli for a different vegetable option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: varies
- Fat: 30g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 28g
- Cholesterol: varies
Keywords: Sheet Pan Lemon Garlic Chicken Thighs, Crispy Asparagus, easy recipe