5 from 1 vote

Lemon Seasoned Chicken and Asparagus – Sheet Pan

By: Julia Pacheco
Bright and flavorful, this lemon seasoned chicken and asparagus – sheet pan meal is a simple, healthy dinner with easy cleanup.
Prep: 7 minutes
Cook: 25 minutes
Total: 32 minutes
Servings: 4 servings
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Ingredients 

  • 4-6 large boneless skinless chicken thighs, trimmed
  • 2 tbs olive oil
  • 4 tbs butter, sliced thin
  • 1 lb asparagus, trimmed
  • 1 lemon, juiced

Seasoning Mixture

  • 1 ½ tsp paprika
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp pepper

Instructions 

  • Preheat oven to 425 degrees F.
  • To a small bowl add the seasoning mixture ingredients in and stir well.
  • Line a rimmed sheet pan with parchment paper or aluminum foil. Place the chicken thighs on the sheet pan. Drizzle the chicken with the olive oil and sprinkle the seasoning on each side of the chicken.
  • Scatter the apparatus around the chicken on the sheet pan. Squeeze the juice of the lemon all over the tops of the asparagus and chicken. Place the slices of butter on the top of the asparagus.
  • Bake for 13 minutes then flip the chicken, place back into the oven and continue to bake for an additional 13 minutes or until the chicken is completely cooked. Enjoy!

Video

Nutrition

Calories: 333kcal | Carbohydrates: 8g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 137mg | Sodium: 485mg | Potassium: 580mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1619IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4 Comments

  1. Beth says:

    Love this recipe! I used chicken breasts instead since the store didn’t have thighs but it still turned out great. I also didn’t put the asparagus in until I flipped the chicken because we like ours a little crispier.

    Reply
  2. Vicky Cotham says:

    You’re so cute! I enjoy watching you and I have tried several of your recipes and loved them!!

    Reply
  3. Pam says:

    Looks delicious. I would personally wait until the last 5-10 minutes of cooking to add the asparagus, depending on the size.

    Reply
  4. Amanda says:

    Can I make this with chicken breast instead of thighs?

    Reply