Sheet Pan Chicken Thighs With Vegetables
Dinner is sorted – all-in-one – with these easy sheet pan chicken thighs with vegetables. Juicy chicken thighs are roasted in a herbed lemon and garlic marinade next to crispy potato wedges and tender asparagus. 10 minutes of hands-on prep only!
An all-in-one chicken dinner is a winner in my books – even better if it’s cooked in the oven with minimal supervision required. By adding the ingredients in two stages to the sheet pan you’ll end up with a perfectly cooked meal with minimal clean-up required. Music to my ears!
Hands-on prep work for the entire meal takes about 10 minutes and the oven will do the rest for you. Perfect for busy weeknights!
This delicious meal celebrates Spring produce with new potatoes and asparagus. The fragrant marinade made with lemon, garlic, and Italian herbs gives the dish extra freshness and instantly transports you to a lemon tree-filled patio in the Mediterranean. But you can easily adapt this sheet pan chicken dinner to make the most of other seasonal vegetables including red onion, bell peppers, sweet potatoes, or pumpkins.
This tray bake dinner doesn’t really need any other sides but you can serve it fresh crusty bread to mop up the delicious juices. My Turkish bread or yeast-free dinner rolls are great options for that.
For more easy Spring dinners, check out asparagus potato soup and chicken potato broccoli casserole as well.
If you loved this Sheet Pan Chicken Thigh Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Sheet Pan Chicken Thighs With Vegetables
Ingredients
- 4 chicken thighs boneless
- 6 potatoes medium-sized
- 1 bunch green asparagus
- 1 lemon cut into slices
Marinade
- 4 tbsp olive oil extra virgin
- 1 lemon juice and zest
- 4 garlic cloves minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
Greek Yogurt Dip
- 1/2 cup Greek yogurt
- 1 tsp olive oil
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400F / 200C.
- To make the marinade, combine the olive oil, zest, and juice of one lemon, crushed garlic, rosemary, thyme, salt, and pepper in a small bowl.4 tbsp olive oil, 1 lemon, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp ground black pepper, 4 garlic cloves
- Rinse the chicken thighs and pat them dry with a paper towel. Add them to one side of the roasting dish and cover them with 3 tbsp of the marinade and slices of lemon.4 chicken thighs, 1 lemon
- Wash the potatoes thoroughly and cut them into even-sized wedges. Spread them out onto the tray and toss with 2 tbsp of the marinade.6 potatoes
- Add the roasting tray to the oven for 30 minutes.
- In the meantime, prepare the asparagus by washing the stalks and snapping off any woody ends. Place them in a tea towel to dry.1 bunch green asparagus
- After 30 minutes, turn the potatoes and move them further to the middle of the tray. Add the asparagus and the remaining marinade to the asparagus, potatoes, and chicken thighs Roast everything for another 10 minutes until the potatoes have a deep golden color.
- To prepare the yogurt dip, simply mix the Greek yogurt, olive oil, lemon zest, salt, and pepper in a small bowl.1/2 cup Greek yogurt, 1 tsp olive oil, 1 tsp lemon zest, 1/2 tsp salt, 1/4 tsp black pepper
- Remove the roasting tray from the oven and serve everything immediately with the yogurt dip. Enjoy!
Notes
Nutrition
Ingredients and substitutions
- Chicken thighs – Skinless, boneless chicken thighs work best but you can also opt for skin-on chicken thighs. If you are using bone-in chicken thighs you need to extend the cooking time by 10-15 minutes. Chicken drumsticks, wings or boneless chicken breasts are delicious options as well.
- Potatoes – New season potatoes or baby potatoes are excellent but other roasting varieties work well too. There’s no need to peel them just make sure to wash them thoroughly.
- Asparagus – Remove any wooden ends from the stalks by bending them gently. The wooden part snaps off easily this way and you’re left with tender stalks only. You can substitute the asparagus with courgette, tomatoes, aubergine, or capsicum.
- Herbs – Rosemary and thyme work particularly well with potatoes and chicken respectively. You can add my Mediterranean spice mix or Tuscan seasoning as well.
- Lemons – Spray-free lemons are best as this recipe uses lemon zest / peel as well. Wash them thoroughly before using them.
- Garlic – 4 cloves of garlic is a moderate amount for this recipe. You can add more or less depending on your taste.
- Yogurt dip – The simple lemon yogurt sauce adds freshness to the dish thanks to the homemade Greek yogurt and fresh lemon zest. You can substitute it with regular yogurt, sour cream, or make my mint tzatziki sauce instead.
