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Lemon-Herb Chicken Sheet Pan Supper

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Tablespoon Kitchens
Updated May 9, 2019
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This lemony one-pan wonder uses always-available ingredients to make it feel like summer any time of the year.

More About This Recipe

  • What do you get when you combine fresh herbs, tart lemon juice and savory chicken thighs? An irresistible and easy lemon-herb chicken dinner to make on the regular. We love this chicken paired with the fresh spring flavors of lemon and asparagus, but depending on the season or your mood, there's no limit to the delicious vegetable combinations you can come up with. One of the best things about chicken is that it pairs well with virtually any and all sides, right?

Lemon-Herb Chicken Sheet Pan Supper

  • Prep Time 20 min
  • Total 55 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb small new potatoes, quartered
  • 20 oz boneless skinless chicken thighs (5 to 6 thighs)
  • 1 bunch fresh asparagus spears, trimmed and cut in 2-inch pieces (about 1 lb)
  • 1 tablespoon honey
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • Step 
    2
    In large bowl, mix 2 tablespoons of the butter, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 23 to 25 minutes or until tender when pierced with a knife. Remove from oven; stir.
  • Step 
    3
    In same large bowl, mix remaining 2 tablespoons butter, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add chicken and asparagus to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Brush chicken with honey. Roast 17 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and fork-tender. Squeeze 2 of the lemon slices over all.
  • Step 
    4
    Top with basil and parsley; serve with remaining lemon slices.

Nutrition

420 Calories
18g Total Fat
34g Protein
30g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
9g
46%
Trans Fat
1/2g
Cholesterol
165mg
56%
Sodium
800mg
34%
Potassium
1010mg
29%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
8g
Protein
34g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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