- Sheet Pan
- 1.5 pounds new potatoes (halved)
- 1.5 pounds chicken thighs (visible fat removed)
- ¼ cup olive oil (divided)
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- salt & black pepper (to taste)
- 1 lemon (sliced)
- 1 pound asparagus (tough ends trimmed)
- Prep: Preheat the oven to 425°F.
- Prep potatoes: Place the potatoes on one half of a sheet pan. Drizzle with 2 tablespoons olive oil, ¼ teaspoon garlic powder, ¼ teaspoon ground paprika, salt and pepper. Toss well and arrange neatly.
- Prep chicken: Place the chicken thighs on the other half of the sheet pan. Rub with 1 tablespoon olive oil, ¼ teaspoon garlic powder, ¼ teaspoon ground paprika, salt and pepper. Arrange neatly and top with lemon slices.
- Bake: Bake in the preheated oven for 20 minutes.
- Add asparagus: Remove sheet pan from oven. With kitchen tongues, carefully place the chicken on top of the potatoes. Place the asparagus on the now empty side of the sheet pan and drizzle with the remaining tablespoon of oil. Season with salt and pepper and carefully toss with kitchen tongues. Finish baking for 10-15 minutes, or until asparagus is tender and chicken is done.
Ingredient Notes:Potatoes: You can use regular potatoes vs baby potatoes. It’s just a little extra prep work. If using regular potatoes, you might want to peel them (depending on the cleanliness/toughness of their skin). You’ll also want to dice them into roughly 1.5 inch pieces, or they won’t cook through. Seasoning: If you don’t have any lemon (or don’t like it), you can also use the balsamic marinade from my Balsamic Glazed Chicken Sheet Pan Dinner on the chicken thighs instead. And if you just want to switch it up a little, you can also try my Greek Chicken Marinade.
Baking Time:The chicken thighs take around 30-35 minutes to bake. Since the asparagus is done a lot faster, it goes on the sheet pan for only the last 10-15 minutes, that way you don’t end up with overcooked vegetables. So, don’t ignore this part of the instructions!
Space on the Pan:To make sure everything fits on one pan, you’ll place the chicken on top of the potatoes after the first 20 minutes. That way the juices from the chicken drip down on the potatoes and give them so much extra flavor – win!
More recipe informationJoin my Newsletter to Get Recipes in Your Inbox
MORE SHEET PAN DINNERS YOU’LL LOVE:
P.S: For more easy chicken dinners, check out our collection here: Easy Chicken Recipes