I adore weeknight dinners that deliver maximum flavor with minimal cleanup—and this One-Pan Lemon Garlic Herb Chicken and Asparagus does just that. Juicy chicken thighs roast alongside crisp asparagus spears, all coated in a vibrant lemon-garlic-herb marinade. The best part? Only one skillet to wash.

Key Highlights

• Effortless preparation: Marinate and roast—no stovetop juggling required.

• Flavor infusion: Fresh herbs and citrus brighten the rich chicken.

• Balanced nutrition: Lean protein meets crisp spring vegetables in each bite.

Ingredients (serves 4)

• 4 bone-in, skin-on chicken thighs

• 1 lb asparagus, trimmed

• Juice and zest of 1 lemon

• 3 tbsp olive oil, divided

• 4 garlic cloves, minced

• 1 tsp each dried oregano and thyme

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Marinate chicken:
   In a bowl, whisk lemon juice, zest, 2 tbsp olive oil, garlic, oregano, thyme, salt, and pepper. Toss chicken in the mixture; let sit 10 minutes at room temperature.

2. Arrange in pan:
   Preheat oven to 400°F (205°C). Place chicken skin-side up in a large oven-proof skillet. Rub any remaining marinade under the skin.

3. Add asparagus:
   Drizzle asparagus with the final tablespoon of olive oil, season lightly, and arrange around chicken.

4. Roast:
   Bake 25–30 minutes, until chicken reaches 165°F (74°C) and skin is crisp. Stir asparagus halfway through to ensure even cooking.

5. Rest and garnish:
   Let chicken rest 5 minutes before serving. Sprinkle chopped parsley and extra lemon zest for brightness.

Enjoy this one-pan wonder with crusty bread to soak up the aromatic juices or alongside roasted baby potatoes for a heartier meal.