close up photo of chicken, potatoes, asparagus and lemon slices

Chicken and Asparagus Sheet Pan Dinner

I like to speed up dinner prep (and avoid lots of dish washing) with sheet pan dinners. You know, where you cook everything right on the one pan - from the chicken to the asparagus and even the potatoes!
I appreciate the simple and delicious flavors coming from the lemon here. I also use garlic powder (because I have little kids), but if you're wild about garlic, feel free to use a few crushed cloves of fresh garlic instead.
Course Main Course
Cuisine Healthy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 649kcal
Author Nora Rusev



  • 1.5 pounds new potatoes halved
  • 1.5 pounds chicken thighs visible fat removed
  • 1/4 cup olive oil divided
  • 1/2 teaspoon garlic powder
  • 1/2 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, 1/4 teaspoon garlic powder, 1/4 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, 1/4 teaspoon garlic powder, 1/4 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.

    Cooking Tips:

    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!


    Calories: 649kcal | Carbohydrates: 35g | Protein: 33g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 144mg | Potassium: 1293mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1115IU | Vitamin C: 42.7mg | Calcium: 61mg | Iron: 5mg