One-Pan Lemon Herb Chicken Dinner

Name: One-Pan Lemon Herb Chicken Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken thighs; 1.5 pound small potatoes (quartered); 1 bunch asparagus (trimmed); 3 tablespoon olive oil; 1 lemon (half sliced, half juiced); 2 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon dried rosemary; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

Juicy chicken thighs roasted to perfection with tender potatoes and crisp asparagus, all seasoned with bright lemon and fragrant herbs on a single sheet pan.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 3
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.59/serving

Dietary

Dairy-Free
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
High-Protein
High-Fiber
Whole30

Ingredients

1.5 pound chicken thighs
1.5 pound small potatoes (quartered)
1 bunch asparagus (trimmed)
3 tablespoon olive oil
1 lemon (half sliced, half juiced)
2 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon dried rosemary
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Preheat oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Prepare potatoes and chicken: On the prepared sheet pan, toss 1 1/2 pounds quartered small potatoes with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer. In a medium bowl, toss 1 1/2 pounds boneless, skinless chicken thighs with 1 tablespoon olive oil, the juice of half a lemon, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Place the chicken among the potatoes.
Roast initially: Arrange lemon slices over the chicken and potatoes. Roast for 15 minutes.
Add asparagus: Remove the sheet pan from the oven. Add 1 trimmed bunch asparagus to the pan, tossing with the remaining 1 tablespoon olive oil. Return to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C), the potatoes are tender, and the asparagus is crisp-tender.
Serve: Serve immediately. Drizzle with extra lemon juice if desired.

Notes

You can prep the chicken and potatoes ahead of time and store them in the refrigerator, covered, until ready to roast. This is great for meal prepping!

Nutrition (per serving)

Calories: 841
Protein: 69.1 g
Carbohydrates: 53.6 g
Fat: 39.5 g
Fiber: 9.4 g
Sodium: 630 mg
Saturated Fat: 9.2 g
Sugar: 5.4 g
Cholesterol: 242 mg