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Sheet Pan Chicken Thighs Asparagus

Sheet Pan Chicken Thighs Asparagus

The ultimate comfort food, Sheet Pan Chicken Thighs Asparagus is a flavorful and easy weeknight dinner that brings a burst of spring to your table. Juicy chicken thighs paired with tender asparagus create a delicious harmony that’s sure to impress your family. Make this delightful dish tonight!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large bone-in, skin-on chicken thighs
  • 1/2 cup fresh-squeezed lemon juice
  • 1/3 cup olive oil
  • 1 T Spike Seasoning
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1 lb. asparagus spears
  • 1 lemon for zesting
  • salt and fresh ground black pepper to taste

Equipment

  • Baking Sheet
  • Frying Pan
  • Whisk
  • Oven

Method
 

  1. Start by trimming the excess skin and fat from your chicken thighs. If you prefer, you can use kitchen shears to make this process easier. Making small slits in the skin is optional but recommended for better seasoning absorption.
  2. In a bowl, whisk together the olive oil, lemon juice, Spike Seasoning, Italian Seasoning, Onion Powder, and Garlic Powder. This marinade will infuse the chicken with flavor.
  3. Place the trimmed chicken thighs in a Ziploc bag and pour about two-thirds of the marinade over them. Seal the bag and let the chicken marinate in the fridge for at least two to three hours, or longer if you can.
  4. When ready to cook, preheat your oven to 350F/176C, placing the sheet pan inside to heat up. Allow the chicken to drain in a colander until it reaches room temperature.
  5. Once heated, carefully arrange the chicken thighs on the hot sheet pan, baking them for 25 minutes. This initial cooking time will ensure they start to build flavor.
  6. While the chicken is in the oven, prepare your asparagus. Break one spear to find the woody part and trim all spears to that length. Cut each piece in half diagonally for a beautiful presentation.
  7. Now, zest the lemon and whisk one tablespoon of the zest into the reserved marinade. This step adds an extra layer of citrus flavor.
  8. After 25 minutes, remove the sheet pan from the oven and increase the temperature to 450F/232C. Check for liquid released from the chicken; if present, blot it away with a paper towel.
  9. Tuck the asparagus pieces around the chicken, ensuring they lie in a single layer. Brush them with the remaining marinade for added flavor.
  10. Return the sheet pan to the oven and bake for an additional 4 to 6 minutes, adjusting based on your preferred level of doneness for the asparagus.
  11. Finally, switch the oven to broil and broil the dish for about 3 minutes. This will create a beautifully browned top on the chicken and a slight char on the asparagus. Don't wander too far; keep an eye on it!
  12. Season the finished dish with salt and fresh-ground black pepper to taste, and serve hot for an unforgettable meal.

Notes

If you have any leftovers, store them in an airtight container in the fridge for up to three days, ensuring they retain their flavor.