Sheet Pan Lemon Herb Chicken and Asparagus

1Ingredients

• 1.5 poundsBoneless, skinless chicken thighs
• 1 poundFresh asparagus
• 2 mediumLemons
• 2 tablespoonsOlive oil
• 1 teaspoonDried Italian seasoning
• 0.5 teaspoonGarlic powder
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper

2Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

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2. 2

   Pat the chicken thighs dry with paper towels and cut them into 1-inch pieces. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, the juice of one lemon, dried Italian seasoning, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.

   ⏱ 5 min
3. 3

   Trim the tough, woody ends off the asparagus spears. In a separate bowl, toss the asparagus with the remaining 1 tablespoon of olive oil, the juice of the second lemon, the remaining 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

   ⏱ 3 min
4. 4

   Arrange the seasoned chicken pieces and asparagus in a single layer on the prepared sheet pan, ensuring they are not overcrowded to allow for even cooking.

   ⏱ 2 min
5. 5

   Bake for 18-22 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the asparagus is tender-crisp. You can gently toss halfway through cooking for more even browning.

   ⏱ 20 min
6. 6

   Serve immediately as a complete meal.

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