Description
This Chicken Sheet Pan Dinner is a quick and easy one-pan meal featuring juicy, lemon pepper-seasoned chicken thighs and drumsticks, roasted alongside tender baby potatoes and fresh asparagus. With a bright blend of lemon zest, juice, and thyme, this savory sheet pan dinner is perfect for a hassle-free weeknight meal that requires minimal cleanup yet delivers bold flavors and crispy chicken skin.
Ingredients
Scale
Chicken
- 8-10 chicken thighs and drumsticks, skin on and bone-in preferred (about 4 oz. each)
- 3 teaspoons coarse sea salt, divided
- 1 tablespoon plus 1 teaspoon lemon pepper, divided
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1-2 teaspoons finely chopped fresh thyme or ½ teaspoon ground thyme
- 4-5 tablespoons canola oil, divided
Vegetables
- 24 oz. (1.5 pounds) baby yellow potatoes, sliced lengthwise
- ½ pound fresh asparagus
- Additional lemon slices for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F. Prepare a large sheet pan by spraying it with nonstick cooking spray or brushing it generously with canola oil to prevent sticking.
- Prepare Chicken: Remove the chicken from packaging, rinse under cold water, and pat dry thoroughly with paper towels to ensure crispy skin during roasting.
- Make Seasoning Paste: In a small bowl, combine 2 teaspoons of sea salt, 1 tablespoon lemon pepper, lemon zest, lemon juice, and chopped thyme until it forms a flavorful paste.
- Season Chicken: Drizzle 2-3 tablespoons of canola oil over the chicken pieces and rub to coat evenly. Massage the lemon-thyme seasoning paste onto both sides of each piece. Arrange the seasoned chicken on an oven-safe rack set inside a large sheet pan.
- Prepare Potatoes: Slice the baby potatoes in half lengthwise, or into quarters if larger. Toss them with 1-2 tablespoons canola oil, an additional teaspoon of salt, and 1 teaspoon lemon pepper until well coated.
- Assemble Sheet Pan: Spread the potatoes around the chicken rack on the sheet pan. If your pan isn’t large enough, use a second sheet pan to roast potatoes and asparagus separately.
- Bake Chicken and Potatoes: Place the sheet pan(s) in the preheated oven and bake for 20 minutes.
- Prepare Asparagus: While chicken and potatoes bake, snap off the tough woody ends of the asparagus. Rinse and air dry. Drizzle lightly with canola oil and season with salt, lemon pepper, or lemon zest based on your preference.
- Add Asparagus to Oven: After the initial 20 minutes, add the prepared asparagus to the sheet pan with potatoes, then continue roasting everything together for an additional 10-15 minutes.
- Check Chicken Doneness: After about 30 minutes total, check that the chicken skin is crispy and beginning to brown. Use a meat thermometer to ensure the internal temperature reaches 165°F. If not done, continue to bake until fully cooked.
- Remove and Serve: Once cooked through, remove the sheet pan from the oven. Serve the chicken, potatoes, and asparagus immediately, garnished with optional lemon slices for a fresh citrus touch.
Notes
- You can substitute fresh thyme with dried thyme if fresh is unavailable; use ½ teaspoon dried as indicated.
- For crisper skin, pat chicken completely dry before seasoning and roasting.
- Use a meat thermometer to check chicken internal temperature accurately to avoid undercooking.
- Adjust seasoning amounts to taste, especially if you prefer less salt or lemon pepper spice.
- If using larger potatoes, adjust cut size to ensure even cooking with the chicken and asparagus.
- Feel free to swap canola oil with olive oil for a different flavor profile.
