1teaspoongarlic powderplus ¼ teaspoon extra for the asparagus
½teaspoononion powder
ground black pepperto taste
Chicken & vegetables
1 ½poundsbaby potatoeshalved
1 ½poundschicken thighsvisible fat removed
¼cupolive oil
1lemonsliced
1poundasparagustough ends trimmed
Instructions
Prep: Preheat oven to 425°F. Combine ingredients for seasoning blend in a small bowl.
Prep potatoes: Place potatoes on one half of a rimmed sheet pan. Drizzle with 2 tablespoons olive oil, then sprinkle with 2 teaspoons of seasoning blend.
Prep chicken: Place chicken thighs on remaining space on sheet pan. Rub with 1 tablespoon olive oil, then rub with remaining 2 teaspoons of seasoning blend. Tuck lemon slices under chicken.
Bake: Bake in hot oven for 20 minutes.
Add asparagus: Carefully remove sheet pan from oven. With kitchen tongs, carefully place chicken on top of potatoes. Baste with juices from pan.Place asparagus on now empty side of pan. Drizzle with remaining tablespoon of olive oil and season with salt, pepper and ¼ teaspoon garlic powder. Toss carefully to evenly coat with seasoning, oil and pan juices. Arrange lemon slices between asparagus.
Finish: Finish baking for 10-15 minutes, or until asparagus is tender and chicken is done to an internal temperature of at least 165°F. Serve immediately.
Notes
Ingredient notes
Chicken: I use bone-in, skin-on chicken thighs for this recipe. I feel like they yield the juiciest result. You can also make this recipe with boneless/skinless thighs or boneless/skinless chicken breasts, but you will need to roast the potatoes by themselves for 15 minutes first, before adding the chicken to the pan to bake for around 20-25 more minutes. Otherwise, the chicken will be overcooked.
Asparagus: The thickness of the asparagus dictates when you need to add it to the pan. Very thin asparagus spears will only need 8-10 minutes, medium spears 10-12 minutes and thicker spears 15-18 minutes. Mine in the photos needed 15 minutes, for reference.
Potatoes: You can use regular potatoes instead of baby potatoes, if you prefer. 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.
Lemon: If you don’t have any lemon (or don’t like it), you can also use the balsamic glaze from my Balsamic Glazed Chicken Sheet Pan Dinner on the chicken thighs instead.
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, please don’t ignore this part of the instructions!
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! This means the potatoes will stay more soft though and won’t get very roasted. For a roasted finish on them, remove everything else from the pan once the chicken is done. Drain any juices from the pan (save them – serve them like a sauce with the chicken!), then flip the potatoes all to face upwards and broil for 1-2 minutes.
If your chicken thighs get too dark on top before the asparagus is done, move your pan to the lower-middle rack in your oven to keep the chicken further away from the heat on top.
Make sure your chicken reaches an internal temperature of at least 165°F for safe consumption.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven at 400°F until piping hot all the way through.