One-Pan Herb Roasted Chicken Thighs

Ingredients

• •8 bone-in, skin-on chicken thighs
• •3 tablespoons olive oil
• •4 cloves garlic, minced
• •2 teaspoons dried thyme
• •2 teaspoons dried rosemary
• •1 teaspoon dried oregano
• •1 lemon, sliced
• •1 pound baby potatoes, halved
• •8 ounces asparagus, trimmed
• •1 teaspoon salt
• •½ teaspoon black pepper

Directions

1. 1Preheat oven to 425°F.
2. 2In a small bowl, combine olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper.
3. 3Pat chicken thighs dry and place on a large baking sheet along with potato halves; rub chicken with the herb mixture.
4. 4Roast for 25 minutes, then add asparagus and lemon slices around the chicken.
5. 5Continue roasting for 15-20 minutes until chicken reaches an internal temperature of 165°F and potatoes are golden.
6. 6Let rest for 5 minutes before serving.

💡 Chicken thighs roast more evenly when skin is dry and exposed; spoon pan juices around the meat rather than over the crisping surface.

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