Oven-Roasted Chicken & Asparagus

Tender chicken thighs and crisp asparagus are roasted together with aromatic herbs and lemon for a light, healthy, and easy one-pan meal.

• Prep: 7 min
• Cook: 20 min
• Total: 27 min
• Servings: 3
• Cuisine: French
• Difficulty: Easy

Dietary

• Keto
• Low-Carb
• Low-Sugar
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• Whole30
• High-Protein
• Low-Saturated-Fat
• Low-Calorie

Tags

• roast
• quick
• healthy
• savory
• fresh
• one-pot

Ingredients

• 1.5 pound chicken thighs (boneless, skinless)
• 1 tablespoon olive oil
• 1 teaspoon dried Herbs de Provence
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 pound asparagus (tough ends trimmed)
• 0.5 lemon (thinly sliced)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, toss the 1 1/2 pounds boneless, skinless chicken thighs with 1 tablespoon olive oil, 1 teaspoon dried Herbs de Provence, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. On a large baking sheet, arrange the seasoned chicken thighs on one side. Add the 1 pound asparagus to the other side of the baking sheet.
4. Scatter the 1/2 lemon slices over the chicken and asparagus.
5. Roast for 18-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the asparagus is tender-crisp. For a crisper finish, you can broil for the last 2-3 minutes.
6. Serve hot directly from the sheet pan.

Notes

Leftovers store well in an airtight container for up to 3 days and can be reheated gently.

Nutrition (per serving)

• Calories: 420
• Protein: 47.7 g
• Carbohydrates: 8 g
• Fat: 19.7 g
• Fiber: 4 g
• Sodium: 761 mg
• Saturated Fat: 5 g
• Sugar: 3 g
• Cholesterol: 169 mg