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Chicken and Asparagus Sheet Pan Dinner Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

This flavorful Chicken and Asparagus Sheet Pan Dinner is an easy, one-pan meal perfect for busy weeknights. Tender chicken thighs seasoned with paprika, garlic, and onion powder roast alongside baby potatoes and fresh asparagus, all infused with lemon for a bright, fresh finish. With minimal prep and cleanup, this sheet pan dinner delivers a balanced, savory meal in under an hour.

Ingredients

Scale

Seasoning Blend

  • 1 teaspoon salt (more or less to taste)
  • 1 ½ teaspoons ground paprika
  • 1 teaspoon garlic powder (plus ¼ teaspoon extra for the asparagus)
  • ½ teaspoon onion powder
  • Ground black pepper (to taste)

Main Ingredients

  • 1 ½ pounds baby potatoes, halved
  • 1 ½ pounds chicken thighs, visible fat removed
  • ¼ cup olive oil
  • 1 lemon, sliced
  • 1 pound asparagus, tough ends trimmed

Instructions

  1. Prep: Preheat your oven to 425°F (220°C). In a small bowl, combine salt, paprika, garlic powder, onion powder, and black pepper to create the seasoning blend.
  2. Prep potatoes: On one half of a rimmed sheet pan, spread out the halved baby potatoes. Drizzle 2 tablespoons of olive oil over them, then sprinkle with 2 teaspoons of the seasoning blend. Toss gently to coat the potatoes evenly.
  3. Prep chicken: Arrange the chicken thighs on the other half of the sheet pan. Rub each piece with 1 tablespoon olive oil, then sprinkle with the remaining 2 teaspoons of seasoning blend, making sure to coat evenly. Tuck lemon slices underneath the chicken for added flavor.
  4. Bake: Place the sheet pan in the preheated oven and bake for 20 minutes, allowing the chicken and potatoes to start cooking.
  5. Add asparagus: Carefully remove the sheet pan from the oven. Using kitchen tongs, move the chicken pieces to rest on top of the cooked potatoes and baste with the pan juices. On the now-empty side of the pan, spread the asparagus. Drizzle with the remaining 1 tablespoon olive oil, season with salt, pepper, and ¼ teaspoon garlic powder, then toss gently to coat evenly with seasoning, oil, and pan juices. Arrange additional lemon slices between the asparagus spears for brightness.
  6. Finish: Return the sheet pan to the oven and continue baking for another 10-15 minutes, or until the asparagus is tender and the chicken reaches an internal temperature of at least 165°F (74°C). Serve immediately while hot.

Notes

  • Make sure to trim the tough ends of the asparagus for the best texture.
  • Use a meat thermometer to ensure the chicken is safely cooked through.
  • If baby potatoes are larger, cut them into smaller pieces to ensure even cooking with the chicken.
  • You can substitute chicken thighs with chicken breasts, but adjust cooking time accordingly to avoid drying out.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

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Find it online: https://freshandtastyrecipes.com/chicken-and-asparagus-sheet-pan-dinner-recipe/