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!
Servings: 4 servings
Ingredients
- 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
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
