Simple Chicken and Vegetable Sheet Pan Dinner
Quick and Easy Dinner Recipe! Crispy-Skinned Chicken Thighs, Tender Potatoes and Asparagus!
Servings: 4 servings
- 2 Tbsp olive oil
- Juice from 1/2 a lemon
- 1/2 Tbsp dried Italian seasoning
- 1 tsp salt
- 24 oz petite red potatoes medium ones halved and large ones quartered
- 4 bone-in skin-on chicken thighs seasoned with salt and pepper
- 1 bunch asparagus
Preheat oven to 425 degrees. Whisk the olive oil, lemon, Italian seasoning, and salt together in a small bowl.
Line a baking sheet with tin foil. Spread the potatoes in an even layer. Pour half of the olive oil mixture over the top. Toss the potatoes to coat them evenly and spread them in an even layer. Place the chicken thighs on the baking sheet. Roast the potatoes and chicken for 15 minutes.
Toss the asparagus in the remaining olive oil mixture. Add the asparagus to the baking sheet after the chicken and potatoes have roasted for 15 minutes. Roast it all another 15 minutes or until the chicken is cooked through.
Optional: Squeeze a 1/2 lemon over the top of the chicken and veggies before serving.
Calories: 479kcal | Carbohydrates: 22g | Protein: 27g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 710mg | Potassium: 998mg | Fiber: 4g | Vitamin A: 145IU | Vitamin C: 19.6mg | Calcium: 73mg | Iron: 6.8mg