Lemon Herb Chicken Thighs with Asparagus and Baby Potatoes is a simple, bright, and satisfying meal all in one pan. The chicken thighs are tender and juicy, coated with fresh herbs and a zesty lemon flavor that pairs perfectly with the roasted asparagus and baby potatoes. It’s a colorful dinner that feels fresh but also hearty enough to fill you up.
I love how easy this dish is to put together—they all cook at the same time, which means less fuss and less cleanup. I usually squeeze extra lemon over everything right before serving because I love that fresh citrus punch. Plus, if you let it sit for a few minutes after baking, the flavors really settle in and make each bite even better.
This dish is one I reach for when I want something that feels homemade but doesn’t take forever to prepare. It’s perfect for a weeknight or a laid-back weekend dinner. You can also switch up the herbs depending on what you have on hand, which keeps it fun and different each time. I especially like serving it with a glass of white wine and good company!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and stay juicy. You can swap for boneless thighs, but cooking time may be shorter and skin won’t get as crispy.
Baby Potatoes: These roast quickly and stay tender. If unavailable, small red or Yukon gold potatoes work well. Just cut larger potatoes into small, even pieces.
Asparagus: Fresh asparagus adds a nice crunch and color. If not in season, substitute with green beans or broccolini for a similar roast-ready veggie.
Herbs & Lemon: The oregano, thyme, and parsley mix with lemon juice to brighten the dish. Feel free to use fresh herbs if you have them—they add a fresher flavor. Lemon zest can be added for extra zing.
How Do I Get Crispy Chicken Skin and Tender Veggies?
Drying the chicken skin before seasoning is key—pat it with paper towels to remove moisture. This helps the skin crisp up during roasting.
Roast the potatoes first alone for 15 minutes. This jumpstarts cooking because potatoes take longer to cook than chicken or asparagus.
Add chicken thighs skin-side up on top of potatoes, letting their fat help roast the veggies. Brush the lemon herb mixture over chicken and potatoes for flavor and moisture.
Wait to add asparagus until the last 10 minutes so it stays bright and tender-crisp without getting mushy.
Try to space ingredients out on the pan so heat circulates evenly. Overcrowding can cause soggy skin or uneven cooking.
Equipment You’ll Need
- Oven-safe large skillet or baking sheet – I like using one pan for easy cleanup and even roasting.
- Mixing bowls – for tossing potatoes and preparing the herb mixture effortlessly.
- Sharp knife and cutting board – for slicing lemon, trimming asparagus, and halving potatoes.
- Measuring spoons – to accurately add your herbs, lemon juice, and oil.
- Basting brush or spoon – to spread the lemon herb mixture over the chicken and veggies.
Flavor Variations & Add-Ins
- Swap chicken thighs for breasts or drumsticks to change the texture and cooking time.
- Add a pinch of red pepper flakes or paprika for some extra spice and color.
- Mix in cherry tomatoes or bell peppers with the asparagus for more veggies and flavor.
- Use fresh herbs like rosemary or basil if you prefer different aromatic notes.
Lemon Herb Chicken Thighs with Asparagus and Baby Potatoes
Ingredients You’ll Need:
For The Chicken and Marinade:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil (from the 3 tbsp total)
- 1 tbsp lemon juice
- 1 1/2 cloves garlic, minced (half of 3 cloves)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley or 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Thin lemon slices (from 1 lemon)
For The Vegetables:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil (from the 3 tbsp total)
- 1 1/2 cloves garlic, minced (remaining half)
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley or 1 tbsp fresh parsley, chopped
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 bunch fresh asparagus, trimmed
How Much Time Will You Need?
This recipe takes about 15 minutes prep time plus 50 minutes roasting time. You’ll roast potatoes first to start them softening, then add chicken and lemon to roast and develop golden skin. Finally, asparagus goes in for the last 10 minutes to keep it crisp and bright. Total time: about 1 hour.
Step-by-Step Instructions:
1. Prep and Roast Potatoes:
Preheat your oven to 425°F (220°C). In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, half the garlic, half the dried herbs (oregano, thyme, parsley), smoked paprika, salt, and pepper. Spread in a single layer on a baking sheet or oven-safe skillet. Roast for 15 minutes to begin softening.
2. Prepare Chicken and Herb Mixture:
While potatoes roast, pat chicken thighs dry with paper towels—it helps the skin crisp up. In a small bowl, mix remaining olive oil, garlic, herbs, lemon juice, salt, and pepper.
3. Add Chicken and Lemon to Potatoes:
Remove potatoes from oven. Arrange chicken thighs skin-side up, nestled among the potatoes. Brush everything with the lemon herb mixture. Lay lemon slices over the chicken and potatoes for lovely citrus flavor. Return to the oven and roast for 25 minutes more.
4. Add Asparagus and Finish Roasting:
After 25 minutes, place the trimmed asparagus around the chicken and potatoes. You can toss asparagus with a little olive oil, salt, and pepper beforehand if you like. Roast all together for an additional 10 minutes until chicken skin is crispy, potatoes tender, and asparagus bright green.
5. Serve and Garnish:
Remove from oven, sprinkle with chopped fresh parsley for a fresh touch, and serve warm. Add extra lemon wedges on the side if you want more zing.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to help the skin crisp up nicely during roasting.
Can I Substitute Other Vegetables for Asparagus?
Absolutely! Green beans, broccolini, or even bell peppers work well. Add them in the last 10 minutes of roasting to keep them tender-crisp.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave to keep the chicken skin from getting soggy.
Can I Prepare This Dish Ahead of Time?
You can prep the potatoes and marinade the chicken a few hours before cooking, then assemble and roast when ready. This can save time on busy days!