Ingredients
Equipment
Method
Prep and Marinate the Chicken
- Pat chicken thighs dry with paper towels to help skin crisp up. In a large mixing bowl, combine olive oil, minced garlic, lemon juice, and lemon zest. Add dried thyme, oregano, salt, and pepper, then whisk to blend. Toss chicken thighs in marinade and let marinate at least 15 minutes.
Prepare the Vegetables
- Trim asparagus ends, halve cherry tomatoes, and slice bell peppers into strips. Toss vegetables with a little olive oil, salt, and pepper to coat evenly.
Arrange on the Sheet Pan
- Preheat oven to 425°F (220°C). Line baking sheet with foil or parchment paper if desired. Place marinated chicken thighs skin-side up on pan, spaced evenly. Arrange asparagus, cherry tomatoes, and bell peppers around chicken in a single layer. Drizzle leftover marinade over vegetables.
Roast to Perfection
- Roast in preheated oven for 30-35 minutes. Halfway through, gently toss vegetables for even roasting. Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crispy. Vegetables should be tender and caramelized.
Serve and Enjoy
- Let chicken rest a few minutes before serving. Pair with grains like rice or quinoa, or pasta. Garnish with extra lemon zest or fresh herbs if desired.
Notes
- This dish is perfect for meal prep and leftovers reheat well without losing flavor or texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in oven or skillet to maintain crispy chicken skin.
- Swap vegetables seasonally for variety, like green beans in spring or root vegetables in winter.
- Use boneless chicken breasts as alternative but reduce cooking time to avoid drying out.