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Overhead photo of roasted sheet plan lemon garlic chicken with potatoes and asparagus on a plate.
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5 from 1 vote

Sheet Pan Lemon Garlic Chicken Recipe

This roasted sheet pan lemon garlic chicken with potatoes and aspargus is an easy weeknight meal with little cleanup.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Author: JENNIFER GAMBLE

Ingredients

  • 2 lbs bone in chicken thighs
  • 24 oz bag of baby yellow potatoes cut in half
  • 2 bunches of asparagus
  • 1/2 cup of vegetable oil
  • 2-3 cloves of garlic minced
  • 1 tbsp of Dijon mustard
  • 2 tbsp of lemon juice
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp of sugar
  • 1 lemon sliced

Instructions

  • Line a large baking sheet with parchment paper and preheat the oven to 400°F. Place 2 lbs bone in chicken thighs in a large bowl or zip lock bag, add 1/2 cup of vegetable oil, 2-3 cloves of garlic, 1 tbsp of Dijon mustard, 2 tbsp of lemon juice, and 1 tsp garlic salt, 1 tsp onion powder, 1 tsp paprika, 1 tsp cumin, 1 tsp pepper, 1 tsp oregano, 1 tsp of sugar, and stir, making sure the thighs get completely coated.
    Chicken in a bowl covered in seasonings.
  • Place the chicken thighs on the sheet pan. Add the chopped 24 oz bag of baby yellow potatoes to the bowl and stir (there should still be leftover sauce in the bottom of the bowl.. Scoop the potatoes out and place on the sheet pan, spread out. Cut the ends off 2 bunches of asparagus and add to the bowl, and mix around in the leftover sauce. Add to the sheet pan evenly.
  • Place the 1 lemon sliced into slices all over the top of everything on the sheet pan. Place in the preheated oven for 35-45 minutes. (or until the chicken is completely cooked through)
    Sheet pan with chicken, potatoes, and asparagus, topped with lemon slices.
  • Once the chicken is cooked and browned, take out of the oven and serve and enjoy!
  • Top with chopped parsley (optional
    Plate of lemon garlic chicken with potatoes and asparagus.

Notes

Store Leftover Chicken: Place uneaten chicken in an airtight container in the fridge for 2-3 days or freezer for 3 months. Thaw in the refrigerator overnight before reheating.
Season Well: If using a bowl to season the chicken, you may need to use your hands to ensure it gets completely coated with the seasoning.
Omit the Lemons: If you don’t have any lemons to use on top, it’s okay to leave them out.
Not Enough Marinade: If you run out of the sauce before the potatoes or asparagus, add a little extra Dijon mustard, lemon juice, and water, and stir, scraping down the sides of the bowl well.
Use a Meat Thermometer: If you aren’t sure the chicken is cooked through, use a meat thermometer. Cooked chicken should have an internal temperature of 165°F.

Nutrition

Calories: 821kcal | Carbohydrates: 37g | Protein: 36g | Fat: 60g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 189mg | Sodium: 784mg | Potassium: 1222mg | Fiber: 6g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 52mg | Calcium: 69mg | Iron: 4mg