Print
sheet pan chicken thighs

Sheet Pan Chicken Thighs with Asparagus.

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.

Course Main Dish
Cuisine Dairy Free, gluten free
Keyword baked chicken thighs, sheet pan dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 339 kcal
Author Kelly Roenicke

Ingredients

  • 6 boneless skinless chicken thighs
  • 3 Tablespoons olive oil
  • 1 red onion
  • 1 red pepper
  • 1 bunch asparagus
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
US Customary - Metric

Instructions

  1. Preheat the oven to 400 degrees.

  2. 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.

  3. Rinse the asparagus and pat dry. Break off the ends. Place the asparagus on the baking sheet.

  4. Add the boneless, skinless chicken thighs to the baking sheet. Drizzle everything with olive oil, and sprinkle the spices on top.

  5. Bake at 400 degrees for 40-45 minutes, or until chicken reaches an internal temperature of 165 degrees, and asparagus looks nicely browned and crisp.

Recipe Notes

You can use bone-in chicken thighs if you wish. They may take a little longer to bake.

Nutrition Facts
Sheet Pan Chicken Thighs with Asparagus.
Amount Per Serving
Calories 339 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 161mg54%
Sodium 349mg15%
Potassium 745mg21%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 35g70%
Vitamin A 1945IU39%
Vitamin C 46.4mg56%
Calcium 49mg5%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.