This Chicken and Asparagus Sheet Pan Dinner is a breeze to make! Just toss chicken and fresh asparagus on a baking sheet, season, and let the oven do its thing. Yummy!
You’ll love how everything cooks together, making clean-up super easy! I often hope for leftovers, but they rarely stick around long enough. Who could resist this tasty combo? 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and juiciness. If you prefer, chicken breasts work too, but they can dry out faster. Use skinless thighs for a lighter option.
Baby Potatoes: These are great for their creamy texture. If you don’t have them, any small potatoes will do, like fingerlings or even chopped regular potatoes. Sweet potatoes are a fun twist!
Asparagus: Fresh asparagus is perfect for this dish. You can swap in green beans or broccoli if that’s what you have on hand. Both work well and add similar crunch.
Lemons: Fresh lemons enhance flavor with brightness. Bottled lemon juice is a quick substitute, but fresh really brings the best taste. If you’re out of lemons, lime juice can add a different zing!
Garlic: Fresh minced garlic packs a punch. If you only have garlic powder, use about 1/4 teaspoon per clove, but the flavor won’t be quite the same.
How Do I Ensure My Chicken is Perfectly Roasted?
Getting perfectly roasted chicken can be a challenge! The key is to ensure it reaches the right temperature without overcooking. Here’s how:
- Start by preheating your oven to 425°F (220°C), which helps to get that crispy skin.
- Make sure to marinate the chicken for at least 15-20 minutes to infuse flavor.
- Use a meat thermometer to check the internal temperature; it should be 165°F (74°C).
- Let it rest for a few minutes after taking it out of the oven. This lets the juices redistribute and keeps your chicken moist.
Following these tips will help you serve up delicious, juicy chicken every time!
Chicken and Asparagus Sheet Pan Dinner
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 lemons, one sliced and one juiced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This tasty meal takes about 45-50 minutes in total. You’ll spend around 15-20 minutes on prep and marinating, and about 30 minutes cooking everything in the oven. It’s a quick and easy way to make dinner all in one pan!
Step-by-Step Instructions:
1. Prepping for Cooking:
Start by preheating your oven to 425°F (220°C). While that’s warming up, grab a large bowl, and mix together the olive oil, lemon juice, minced garlic, paprika, thyme, salt, and pepper. Stir well to make a flavorful marinade.
2. Marinating the Chicken:
Add the chicken thighs to the bowl with the marinade, making sure they are all coated evenly. If you’ve got the time, let them marinate for about 15-20 minutes to soak in the delicious flavors.
3. Preparing the Sheet Pan:
While the chicken is marinating, prepare your large sheet pan. Arrange the halved baby potatoes in a single layer on the pan. Drizzle them with a little olive oil and sprinkle with some salt and pepper. Toss them so they are well coated.
4. Making it Cook:
Next, place the marinated chicken thighs skin-side up on the sheet pan with the potatoes. It’s time to roast! Put the pan in the oven and roast everything for about 25 minutes.
5. Adding Asparagus:
After 25 minutes, take the sheet pan out of the oven and add the trimmed asparagus and lemon slices. Gently toss everything together to combine, then pop the pan back in the oven to roast for an additional 10-15 minutes. You want to make sure the chicken is cooked through (it should reach an internal temperature of 165°F/74°C), and the potatoes are tender.
6. Finishing Touches:
Once everything is cooked, remove the pan from the oven and let it rest for a few minutes. If you like, sprinkle some fresh parsley on top for a nice pop of color. Then serve warm and enjoy your delicious chicken and asparagus dinner!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just adjust the cooking time. They typically cook faster, so start checking for doneness after about 20 minutes of roasting.
What Can I Substitute for Asparagus?
If you’re not a fan of asparagus, you can use green beans or broccoli instead. Just keep in mind that cooking times may vary slightly; check for tenderness so they don’t overcook.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, pop it in the microwave or oven until warmed evenly. Adding a splash of chicken broth can help keep everything moist!
Can I Make This Recipe with Different Veggies?
Definitely! This recipe is versatile. Feel free to swap in other vegetables like bell peppers, zucchini, or carrots. Just ensure they’re cut into similar sizes for even cooking.
