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One Pan Lemon Herb Chicken
Mia

One Pan Lemon Herb Chicken

One Pan Lemon Herb Chicken is a flavorful and easy-to-make dish that combines juicy chicken thighs, crispy baby potatoes, and fresh asparagus, all roasted together with zesty lemon and aromatic herbs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6-8 pieces Chicken Thighs, bone-in, skin-o
  • 1.5 lbs Baby Potatoes, halved or quartered
  • 1 bunch Fresh Asparagus, trimmed ends
  • 3 large Lemons, 2 sliced, 1 for juice
  • 6 cloves Garlic, smashed or minced
  • 3 sprigs Fresh Rosemary, finely chopped
  • 4 sprigs Fresh Thyme, leaves removed from stems
  • 1/4 cup Olive Oil, extra virgin preferred
  • 1 tsp Smoked Paprika
  • Salt & Black Pepper, to taste

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper.
  3. Place the chicken thighs and halved potatoes in a large mixing bowl. Pour two-thirds of the marinade over them and toss until well-coated.
  4. Spread the potatoes and chicken onto a large rimmed baking sheet, skin-side up, and nestle the lemon slices between them.
  5. Roast in the oven for about 20 to 25 minutes.
  6. Remove the pan from the oven, toss the asparagus with the remaining marinade, and arrange them around the chicken.
  7. Return the pan to the oven for another 10 to 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  8. Let the dish rest for five minutes before serving.

Notes

Always pat your chicken dry before marinating to ensure crispiness. Cut potatoes into uniform sizes for even cooking. Use a heavy-duty baking sheet for best results.