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Sheet Pan Chicken Dinner

Sheet Pan Chicken Dinner

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!
4.94 from 32 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 381kcal
Author: Pat Nyswonger

Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2-3 cloves garlic grated or crushed
  • 3 tablespoons fresh ginger root peeled and grated
  • 4 chicken thighs trimmed, skin on-bone in
  • 2-3 tablespoons olive or vegetable oil
  • 1 pound small Yukon Gold potatoes cut in half
  • 1 pound asparagus trimmed
  • Salt and Pepper

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. 
  • In a closable plastic bag add the potatoes and a drizzle of oil, close the bag. Rub the potatoes to coat each one, then arrange them on the sheet pan, cut side down. 
  • Add the asparagus to the same bag with the oil, coating them well. Set the asparagus aside.
  • Sprinkle salt and pepper on the potatoes and the chicken. Transfer the sheet pan to the middle rack of the oven and roast for 25 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 165°F
  • Transfer from the oven and serve.

Video

Nutrition

Serving: 1thigh - 1/4 vegetables | Calories: 381kcal | Carbohydrates: 32g | Protein: 30g | Fat: 15g | Saturated Fat: 4.6g | Cholesterol: 151mg | Sodium: 605mg | Fiber: 3g | Sugar: 11g