Description
Juicy lemon garlic chicken thighs roasted to perfection alongside vibrant spring vegetables like asparagus, carrots, and baby potatoes. A cozy, colorful, and flavorful sheet pan meal that’s easy to prepare and perfect for any night of the week.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 6 to 8 garlic cloves, minced
- 1 large lemon, zested and juiced
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 1 bunch asparagus, trimmed
- 1.5 pounds baby potatoes, halved
- 4 medium carrots, peeled and cut into sticks
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly oil it.
- In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, thyme, and rosemary. Add chicken thighs and toss to coat. Let marinate for 30 minutes if possible.
- Arrange baby potatoes and carrots on the sheet pan. Drizzle with a little olive oil and season lightly. Place marinated chicken thighs on top.
- Roast for 25 minutes. Then add asparagus around the chicken and return to oven for 10 to 15 minutes more, until the chicken is golden and fully cooked.
- Check that the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes after roasting.
- Give everything a final squeeze of fresh lemon juice and serve warm with fresh herb garnish if desired.
Notes
- Don’t skip marinating — it adds deep flavor.
- Use a rimmed baking sheet to keep juices contained.
- For extra juiciness, add a splash of broth to the pan before roasting.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg
Keywords: lemon garlic chicken thighs, spring vegetables, sheet pan chicken dinner, roasted chicken and veggies, easy chicken dinner