Sheet Pan Chicken Thighs With Vegetables
Make an easy, all-in-one sheet pan chicken thighs with vegetables dinner. Just 10 minutes of hands-on prep!
Servings: 4 servings
Calories: 675kcal
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
Temperature: Make sure the oven is up to temperature before you add the chicken and potatoes.
Meat thermometer: The chicken thighs need to reach a safe minimum internal temperature of 165 °F (73.9 °C). Insert a meat thermometer at the thickest part of the thighs to check the temperature.
Prep ahead: You can add marinade to the chicken thighs a few hours before cooking the dish for it to fully absorb the flavors.
Storage: You can reheat it in the oven once at 350F/180C if you stored it in the fridge for less than 2 days. Just make sure the chicken is fully heated through.
Nutrition
Calories: 675kcal | Carbohydrates: 64g | Protein: 33g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 985mg | Potassium: 1862mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1033IU | Vitamin C: 79mg | Calcium: 120mg | Iron: 6mg
