Lemon Herb Chicken Thighs with Asparagus and Baby Potatoes is a simple, fresh, and tasty meal that brings a burst of bright flavors to your dinner table. The juicy chicken thighs are marinated with zesty lemon and herbs, then roasted alongside tender asparagus and sweet baby potatoes. This one-pan dish is all about easy cooking with a refreshing touch.
I love making this dish when I want something hearty but not too heavy. The lemon makes everything feel light and fresh, and the herbs add just the right amount of earthiness. Cooking the chicken and veggies together means all the flavors mix perfectly, and clean-up is a breeze—always a win in my book!
My favorite way to serve it is straight from the oven, with a little extra squeeze of lemon on top and maybe a slice of crusty bread to soak up all the juices. It’s the kind of meal that feels like a special treat but comes together quickly enough for a weeknight dinner. Plus, the leftovers still taste great the next day!
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on gives the best flavor and juiciness. If you prefer leaner meat, boneless skinless thighs work but may cook faster. Chicken breasts can be used too but watch the cooking time.
Baby Potatoes: These small potatoes cook evenly and stay tender. You can swap with fingerling potatoes or cut regular potatoes into small chunks for even roasting.
Asparagus: Fresh asparagus adds a nice crunch and color. You can substitute green beans or broccolini if asparagus isn’t available. Just adjust cooking time based on the veggie’s tenderness.
Fresh Herbs: Thyme, rosemary, and parsley bring fresh, bright flavors. If you only have dried herbs, use about one-third of the fresh amount. Fresh herbs sprinkled at the end really boost the aroma.
Lemon: Lemon zest and slices add brightness and a bit of tang. If lemons are out of season, a splash of white wine vinegar or a sprinkle of lemon zest in the marinade helps.
How Do You Get Crispy Skin on Chicken Thighs?
Crispy skin is one of the highlights! Here’s how to get it right:
- Pat the chicken skin dry before seasoning—moisture prevents crispiness.
- Use medium-high heat when searing the chicken skin side down in oil. This renders the fat and crisps up the skin.
- Don’t move the chicken around while searing—let it form a golden crust, about 4-5 minutes.
- Flip and sear the other side briefly to lock in juices.
- Finish cooking in the oven to ensure the meat cooks through without drying out.
Following these steps will give you beautiful, crispy skin and flavorful meat every time.
Equipment You’ll Need
- Ovenproof skillet or baking sheet – I like this because it lets me sear the chicken and roast everything together for easy cleanup.
- Large mixing bowl – perfect for tossing the potatoes and asparagus with oil and seasonings.
- Kitchen tongs – help flip the chicken and toss the veggies without burning your fingers.
- Meat thermometer – ensures the chicken reaches a safe 165°F without overcooking.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts or drumsticks for different textures and flavors.
- Add sliced bell peppers or cherry tomatoes for more color and sweetness.
- Use Italian herbs or a pinch of cayenne pepper in the seasoning for a different flavor profile.
- Finish with a drizzle of balsamic glaze or sprinkle some grated Parmesan for an extra rich touch.
Lemon Herb Chicken Thighs with Asparagus and Baby Potatoes
Ingredients You’ll Need:
For The Chicken and Vegetables:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil, divided
- 1 lemon, thinly sliced (plus extra for serving)
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried rosemary)
- Salt and black pepper to taste
- 1/4 cup chicken broth or white wine (optional, for pan sauce)
How Much Time Will You Need?
This meal takes about 10 minutes of prep time and around 35-40 minutes total cooking time. You’ll spend a few minutes seasoning and searing the chicken, while the potatoes begin roasting, then roast everything together until the chicken is cooked through and the veggies are tender. A delicious dinner ready in under an hour!
Step-by-Step Instructions:
1. Prepare and Start Roasting Potatoes:
Preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half the minced garlic, salt, pepper, and half of the chopped herbs (parsley, thyme, and rosemary). Spread the potatoes out evenly on a baking sheet or an ovenproof skillet. Roast them in the oven for about 15 minutes to start softening.
2. Season and Sear the Chicken Thighs:
While the potatoes are roasting, pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and the remaining herbs. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down and sear until the skin is golden brown and crisp, about 4-5 minutes. Flip and cook the other side for 2 minutes. Then, remove the chicken from the skillet.
3. Assemble and Roast Everything Together:
Place the seared chicken thighs on top of the partially roasted potatoes. Add the trimmed asparagus to the baking sheet or skillet, drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss to coat. Scatter lemon slices evenly over the chicken, potatoes, and asparagus. Pour the chicken broth or white wine around the vegetables, if using. Return the entire pan to the oven and roast for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the asparagus is tender.
4. Finish and Serve:
Remove the pan from the oven and sprinkle the dish with the remaining fresh parsley. Add extra lemon juice or lemon slices for a bright finish. Serve the chicken, potatoes, and asparagus hot, spooning any pan juices over the top for added flavor. Enjoy your fresh, comforting one-pan meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just be sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry well to help achieve crispy skin when searing.
Can I Prep This Dish Ahead of Time?
Absolutely! You can season and marinate the chicken and veggies a few hours ahead or even overnight. Just keep everything covered and refrigerated until ready to cook.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken juicy and veggies tender.
Can I Substitute Other Vegetables?
Yes! Green beans, broccoli, or bell peppers work well here. Just adjust roasting time slightly depending on the vegetable’s tenderness and size.