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Lemon-Herb Chicken Sheet Pan Supper

Name: Lemon-Herb Chicken Sheet Pan Supper
Prep time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 4 tablespoons butter, melted; 1 teaspoon salt; 1/2 teaspoon pepper; 1 lb small new potatoes, quartered; 20 oz boneless skinless chicken thighs (5 to 6 thighs); 1 bunch fresh asparagus spears, trimmed and cut in 2-inch pieces (about 1 lb); 1 tablespoon honey; 1 lemon, thinly sliced; 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh parsley leaves

30 Ratings

30 Reviews

Kitchen Tested

Prep 20 min
Total 55 min
Servings 4

This lemony one-pan wonder uses always-available ingredients to make it feel like summer any time of the year.

By Tablespoon Kitchens

Updated May 9, 2019

Ingredients

4 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon pepper
1 lb small new potatoes, quartered
20 oz boneless skinless chicken thighs (5 to 6 thighs)
1 bunch fresh asparagus spears, trimmed and cut in 2-inch pieces (about 1 lb)
1 tablespoon honey
1 lemon, thinly sliced
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves

Steps

1

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2

In large bowl, mix 2 tablespoons of the butter, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 23 to 25 minutes or until tender when pierced with a knife. Remove from oven; stir.
3

In same large bowl, mix remaining 2 tablespoons butter, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add chicken and asparagus to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Brush chicken with honey. Roast 17 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and fork-tender. Squeeze 2 of the lemon slices over all.
4

Top with basil and parsley; serve with remaining lemon slices.

If some of your potatoes are larger than others, instead of quartering them, cut into 6 wedges.
Want to use chicken breasts instead? Substitute 4 (5 oz) boneless skinless chicken breasts.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving

Calories: 420

Calories from Fat: 160

Total Fat: 18g; 28%

Saturated Fat: 9g; 46%

Trans Fat: 1/2g

Cholesterol: 165mg; 56%

Sodium: 800mg; 34%

Potassium: 1010mg; 29%

Total Carbohydrate: 30g; 10%

Dietary Fiber: 5g; 20%

Sugars: 8g

Protein: 34g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 20%; 20%

Calcium: 8%; 8%

Iron: 30%; 30%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

What do you get when you combine fresh herbs, tart lemon juice and savory chicken thighs? An irresistible and easy lemon-herb chicken dinner to make on the regular. We love this chicken paired with the fresh spring flavors of lemon and asparagus, but depending on the season or your mood, there's no limit to the delicious vegetable combinations you can come up with. One of the best things about chicken is that it pairs well with virtually any and all sides, right?