Lemon Chicken Thigh Tray Bake is an easy light and fresh weeknight dinner recipe! The chicken is juicy and flavorful, and the potatoes are soft with crispy edges.
2TablespoonsOlive OilYou can also use avocado oil.
1TablespoonLemon Zest
1TeaspoonSalt
½TeaspoonBlack Pepper
½TeaspoonGarlic Powder
½TeaspoonDried Rosemary
Instructions
Start by adding chicken thighs, potatoes, olive oil, lemon juice, lemon zest, salt, black pepper, garlic powder, and dried rosemary into a large bowl. Stir together until the chicken and potatoes are evenly coated.
Next, pour the seasoned chicken and potatoes onto a parchment paper lined baking tray. Bake at 375 degrees for 40 minutes.
Remove the baking sheet from the oven and add the asparagus on top. Bake for an additional 15-20 minutes.
Notes
Expert Tips
Cut the potatoes and asparagus the night before to save on prep time.
Use parchment paperto the vegetables and chicken from sticking.
Marinate the chicken and potatoes overnight for a more flavorful dish!
Broil on high for 1-2 minutes to crisp up the potatoes at the end of baking.
Double the recipe so you have plenty of leftovers to enjoy throughout the week. (Great for meal prep!)
How to store leftovers
Leftovers should be stored in an airtight container for up to 5 days.You can also freeze leftovers for up to two months! Make sure they are in an airtight, freezer safe container.**See full post for more information and step by step photos.