Easy Oven-Roasted Chicken and Asparagus Sheet Pan
A simple, one-pan meal featuring juicy, golden-brown chicken thighs and tender, caramelized asparagus. This recipe delivers maximum flavor with minimal cleanup, perfect for a healthy weeknight dinner.
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs about 1.5 lbs total
- 1 lb asparagus woody ends trimmed
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 whole lemon cut into wedges for serving
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crisp skin. Make-Ahead Tip: The chicken can be seasoned up to 24 hours in advance and kept refrigerated. Variations: Substitute chicken thighs with boneless, skinless chicken breasts (reduce cook time to 20-25 minutes). Add other vegetables like baby potatoes or bell peppers; cut them into even pieces. For a dairy-free option, ensure the paprika is pure and not a blend with anti-caking agents containing dairy.