This roasted chicken thigh sheet pan dinner is as simple as it gets. Juicy, flavorful chicken with fresh vegetables, herbs, and lemon, all cooked together on one baking sheet. Minimal prep and easy cleanup make it perfect for a quick weeknight meal.
SERVINGS: 2-3 servings
PREP TIME: 10 minutes
COOK TIME: 15 minutes
US Wellness Meats Shopping List:
Pasture-raised Chicken Thigh Pack Add to Cart
Ingredients
- 1 lb Free Range Chicken Thighs
- ½ lb fresh asparagus, chopped
- 1 small red onion, sliced thinly
- 1 Tablespoon avocado oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bunch fresh herbs, parsley, sage, thyme, and/or rosemary
- 1 small lemon, sliced thinly
Instructions
- Preheat the oven to 375˚ and line a sheet pan with parchment paper or foil.
- Place the chicken thighs on the sheet pan and lay the asparagus and red onion around and in between the pieces.
- Drizzle everything evenly with the avocado oil and season with the salt and pepper.
- Lay the fresh herbs and lemon slices on top, then roast in the oven for 30-35 minutes until the chicken reaches an internal temperature of 165˚F.
One pan, zero stress, all the flavor! Juicy chicken thighs, bright veggies, fresh herbs, and a pop of lemon. This sheet pan dinner is weeknight magic. Huge thanks to our September 2025 Featured Chef, Amanda Scarlati, for this cozy, no-fuss favorite. Check out more from Amanda on our Discover Blog!
Say hello to Amanda Scarlati, chef, food blogger, and supermom of four from Salt Lake City! Amanda created Scarlati Family Kitchen to show busy home cooks that scratch-made meals can be simple, hearty, and a whole lot of fun. With 15+ years of culinary experience, she brings Italian-American classics and family-friendly favorites to life. Her go-to? Slow Cooked Pot Roast made with our grass-fed beef (hello, cozy Sunday vibes!). Follow Amanda’s kitchen adventures on Instagram, Facebook, Pinterest, TikTok & YouTube!
