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Lemon Baked Chicken Thighs | Lauryn Ashley

Lemon Baked Chicken Thighs

Lemon Baked Chicken Thighs

10 mins prepServes 4

A delicious and easy lemon baked chicken thigh sheet pan dinner featuring marinated chicken thighs, small potatoes, and asparagus. The chicken is coated in a flavorful lemon marinade with optional seasonings, resulting in a high-protein meal that's perfect for a quick weeknight dinner.

4 servings

What you need

rosemary

1 bunch rosemary

curry powder

1 tbsp curry powder

avocado oil

1 fl oz avocado oil

lemon

lemon juice

1 fl oz lemon juice

salt

1 tsp salt

pepper

cayenne

onion powder

1 tbsp onion powder

thyme

1 bunch thyme

lemon zest

garlic powder

1 tsp garlic powder

sage

1 bunch sage

asparagus

1 bunch asparagus

chicken bouillon

½ tbsp chicken bouillon

chicken thigh

1 chicken thigh

red pepper flake

1 tsp red pepper flake

baby potato

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Instructions

1: Preheat oven to 400 degrees.

2: Make lemon marinade and set aside.

3: Coat the chicken in about 70% of the lemon marinade and set aside.

4: OPTIONAL: Add 1/2 tbsp of chicken bouillon to the rest of the marinade.

5: Cut the ends off asparagus and coat the asparagus and potatoes in the rest of the lemon marinade on a sheet pan.

6: Add chicken to the sheet pan either beside the veggies or on a wire rack.

7: Cook for about 40 minutes or until chicken has reached an internal temperature of 165 degrees or more.

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