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chicken thigh sheet pan dinner with asparagus

Sheet Pan Chicken Thighs with Asparagus.

Kelly Roenicke
Enjoy an easy, one pan meal with this recipe for sheet pan chicken thighs and asparagus. It takes just minutes to prepare, and is a simple gluten free, dairy free meal.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Dairy Free, gluten free
Servings 4
Calories 339 kcal

Ingredients
 
 

  • 6 boneless skinless chicken thighs
  • 3 Tablespoons olive oil
  • 1 red onion
  • 1 red pepper
  • 1 bunch asparagus
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ⅓ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Slice the red onion into thin strips. Core the pepper, and slice it into strips. Place the peppers and onions on a rimmed baking sheet that has been lined with parchment paper.
  • Rinse the asparagus and pat dry. Break off the ends. Place the asparagus on the baking sheet.
  • Add the boneless, skinless chicken thighs to the baking sheet. Drizzle everything with olive oil, and sprinkle the spices on top.
  • Bake at 400 degrees F for 40-45 minutes, or until chicken reaches an internal temperature of 165 degrees F, and asparagus looks nicely browned and crisp.

Notes

You can use bone-in chicken thighs if you wish. They may take a little longer to bake.
Store leftovers in the refrigerator. They should stay fresh for about 3 days.

Nutrition

Calories: 339kcalCarbohydrates: 9gProtein: 35gFat: 17gSaturated Fat: 3gCholesterol: 161mgSodium: 349mgPotassium: 745mgFiber: 3gSugar: 4gVitamin A: 1945IUVitamin C: 46.4mgCalcium: 49mgIron: 4.1mg
Keyword comfort food
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