Lemon Herb Sheet Pan Chicken

Ingredients

• 1.5 lbs Chicken Thighs
• 1 lb Baby Potatoes
• 1 bunch Asparagus
• 3 tbsp Olive Oil
• 2 whole Lemon
• 4 cloves Garlic
• 1 tsp Dried Oregano
• 1 sprig Fresh Rosemary(optional)
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Halve the baby potatoes and place them on a large rimmed sheet pan. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast for 10 minutes.

3. 3

   While potatoes roast, whisk together remaining olive oil, minced garlic, oregano, and the juice of one lemon in a small bowl.

4. 4

   Remove the pan from the oven. Move potatoes to the edges and place chicken thighs in the center. Arrange trimmed asparagus in the remaining gaps.

5. 5

   Pour the lemon herb mixture over the chicken and vegetables. Slice the second lemon and place rounds on top of the chicken.

6. 6

   Return the pan to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and potatoes are tender.

7. 7

   Garnish with fresh rosemary if desired and serve immediately.