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Lemon Garlic Chicken Sheet Pan

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This Lemon Garlic Chicken Sheet Pan is a simple, one-pan meal combining juicy chicken thighs, crisp asparagus, and zesty lemon and garlic flavors. Perfect for busy weeknights, this easy recipe delivers a flavorful dinner with minimal cleanup. Enjoy a deliciously balanced meal that’s ideal for meal prep or a quick family dinner.

Ingredients

⅓ cup avocado oil

1 tsp salt

1 tsp garlic salt

1 tsp black pepper

½ tsp ginger paste (or powder)

4 cloves fresh garlic, chopped or minced

2 Tbsp lemon juice

1 tsp lemon zest

6 skin-on, bone-in chicken thighs

1 lb fresh asparagus (or other veggies on hand)

1 lemon, cut into wedges (for serving)

¼ tsp coarse/ground pink Himalayan salt

Instructions

  • Prepare the Marinade: In a small bowl, mix together avocado oil, salt, garlic salt, black pepper, ginger paste (or powder), minced garlic, lemon juice, and lemon zest.

  • Marinate the Chicken: Place chicken thighs in a resealable bag or bowl, pour the marinade over, seal, and refrigerate for at least 30 minutes, up to 2 hours.

  • Preheat the Oven: Preheat to 400°F (200°C). Line a sheet pan with parchment paper or foil.

  • Prepare the Veggies: Trim the asparagus and cut into manageable pieces. Alternatively, prep other veggies as desired.

  • Assemble the Sheet Pan: Remove chicken from the marinade and place skin-side up on the sheet pan. Arrange asparagus or veggies around the chicken. Drizzle any remaining marinade over the vegetables.

  • Roast: Bake for 35-40 minutes or until chicken reaches 165°F internally and the skin is golden and crispy.

  • Serve: Remove from oven, sprinkle with pink Himalayan salt, and serve with fresh lemon wedges.

Notes

Swap the Veggies: Try broccoli, Brussels sprouts, or sweet potatoes for a different twist.

Boneless Options: Boneless, skinless chicken thighs or breasts can be used; adjust cooking time by 10-15 minutes.

Add Herbs: Fresh rosemary, thyme, or parsley can be added for extra flavor.