This Lemon Herb Chicken Thighs with Asparagus and Potatoes is a fresh, bright, and hearty one-pan meal that’s perfect for any night of the week. Juicy, golden-browned chicken thighs roast with crispy baby potatoes and tender asparagus, all coated in a zesty lemon herb marinade for maximum flavor. Simple, delicious, and incredibly easy!
Why You’ll Like This Recipe
✔ One Pan, Minimal Cleanup – Fewer dishes, more time to relax!
✔ Bright & Zesty Flavors – Fresh lemon and herbs add a light, refreshing taste.
✔ Crispy Chicken, Perfect Veggies – The chicken stays juicy while the potatoes get crispy and the asparagus roasts to perfection.
✔ Great for Meal Prep – Reheats beautifully for easy lunches!
👉 Ingredients
For the Chicken & Veggies:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
For the Lemon Herb Marinade:
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For Garnish:
- 1 tbsp chopped fresh parsley
- ½ lemon, sliced for serving
👉 Directions
1️⃣ Preheat the Oven – Set to 425°F (220°C) and line a sheet pan with parchment paper.
2️⃣ Make the Lemon Herb Marinade – In a small bowl, whisk together olive oil, lemon juice, honey, garlic, oregano, thyme, paprika, salt, and pepper.
3️⃣ Prepare the Potatoes – Toss the halved baby potatoes with 1 tbsp olive oil, salt, and black pepper. Spread them on the sheet pan and roast for 15 minutes to get them started.
4️⃣ Coat the Chicken – Pat the chicken thighs dry and brush them generously with the lemon herb marinade.
5️⃣ Add the Chicken & Bake – Remove the sheet pan from the oven, add the chicken thighs, and return to the oven for 20 minutes.
6️⃣ Add the Asparagus – Toss the asparagus with 1 tbsp olive oil, salt, and pepper, then add to the sheet pan. Bake for another 10 minutes, until the chicken reaches 175°F (80°C) and the asparagus is tender.
7️⃣ Garnish & Serve – Sprinkle with fresh parsley, serve with lemon slices, and enjoy as is or with a side of rice!
Common Questions
❓ Can I use boneless chicken thighs?
Yes! Reduce the cook time to 25-30 minutes since boneless thighs cook faster.
❓ What if I don’t have asparagus?
Try swapping for green beans, Brussels sprouts, or zucchini.
❓ Can I make this ahead of time?
Absolutely! Marinate the chicken in the lemon herb mixture for up to 24 hours before baking for even more flavor.
❓ How do I store leftovers?
Store in an airtight container in the fridge for 3 days. Reheat in the oven at 350°F (175°C) for best texture.
This Lemon Herb Chicken Thighs with Asparagus and Potatoes is fresh, easy, and bursting with flavor—perfect for a simple yet impressive dinner. Give it a try and let me know what you think! 🍋🍗🥔
