Sheet Pan Chicken with Asparagus and Potatoes

For more sheet pan dinners, try my chicken and figs recipe.

Here’s Why This Sheet Pan Chicken Recipe Works

High-heat roast: Renders crispy chicken skin and golden, buttery edges on the potatoes.

Staggered cook time: The asparagus goes in last so it stays crisp-tender, not soggy.

Savory-sweet glaze: Soy, honey, garlic, and ginger bring bold flavor with minimal effort.

Low-mess cleanup: One foil-lined sheet pan. That’s it.

You will also love our sheet pan chicken fajita bowls for another chicken dinner recipe.

For more easy meals like this, browse my roundup of one-pot and one-pan recipes.

If you’re more in the mood for a hands-off dinners, try our Crockpot Chicken Thighs and Veggies. Same cozy flavors, no oven required.

One Pan Chicken Thighs and Veggies

This is one of those dinners that just works. No extra pans, no overthinking. Just simple prep, bold flavor, and a full meal that comes out of the oven ready to serve. Keep it in your back pocket for those nights when you need something solid and satisfying without the extra work.

Want something a little different? Our Bundt Pan Chicken and Veggies gives you crispy skin all around and built-in sides.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

4.95 from 34 votes

Sheet Pan Chicken Dinner

By Pat Nyswonger

Try this easy Sheet Pan Chicken Dinner! Roasted chicken thighs, small Yukon potatoes and tender fresh asparagus. Dinner on the table in thirty-minutes flat!

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings

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Ingredients 

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• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons honey
• ▢ 2 to 3 garlic cloves, grated or crushed
• ▢ 3 tablespoons grated fresh ginger
• ▢ 4 bone-in chicken thighs
• ▢ 2 to 3 tablespoons olive oil
• ▢ 1 pound baby potatoes, cut in half
• ▢ 1 pound asparagus, trimmed
• ▢ Salt and Pepper

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Instructions 

• Preheat the oven to 425°F. Line a baking sheet with foil and spray with cooking oil.
• In a small dish whisk together the soy sauce, honey, garlic and ginger.
• Dip the chicken thighs into the dish of glaze, coating each side, allow excess to drip off then arrange them on the sheet pan. 
• Toss the potatoes with oil, then arrange them on the sheet pan, cut side down. 
• Coat the asparagus with oil and set them aside for later.
• Sprinkle salt and pepper on the potatoes and the chicken. Transfer the sheet pan to the middle rack of the oven and roast for 35 minutes. 
• Remove the sheet pan from the oven and add the asparagus spears. It’s ok if they are on top of the chicken and veggies. 
• Return the sheet pan to the oven and roast for 5-6 minutes and the chicken is cooked through to a temperature of 175°F. Transfer from the oven and serve.

Video

Notes

Chicken doneness: Chicken thighs are technically done at 165°F, but they’re juicier and more tender when roasted to 170–175°F. The extra heat breaks down the connective tissue in dark meat for better texture.

Bone-in, skin-on thighs deliver the crispiest skin and the most flavorful, juicy meat.

Even potato cuts: Uniform pieces ensure the potatoes roast evenly and finish at the same time as the chicken.

Asparagus timing matters: Add it at the end so it roasts instead of wilting.

Nutrition

Serving: 1 serving, Calories: 381kcal, Carbohydrates: 32g, Protein: 30g, Fat: 15g, Saturated Fat: 4.6g, Cholesterol: 151mg, Sodium: 605mg, Fiber: 3g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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