Sheet Pan Lemon Dill Chicken with Asparagus

Serves 4

Ingredients

• 2 lb chicken thighs, skinless and boneless
• 2 lb asparagus, woody ends removed
• 1 Tbs olive oil
• 1 lemon, cut into slices
• salt, to taste
• pepper, to taste
• 2 Tbs Lemon-Dill Dressing

 Prep

1. Preheat oven to 425°F.
2. Line two baking sheets with parchment paper.
3. Marinate chicken thighs in 2 tablespoons of lemon-dill dressing for 10 minutes.

Make

1. Toss trimmed asparagus with 1 tablespoon of olive oil and season with salt and pepper.
2. Arrange chicken on one sheet pan and place in the preheated oven for about 20-25 minutes until the internal temperature reached 165° F. When there are 10 minutes left in the cooking time for the chicken, add the sheet pan of asparagus to oven on a separate rack.
3. Remove chicken and asparagus from the oven. Drizzle asparagus with two tablespoons of lemon-dill dressing and place on plates. Top with chicken and garnish with slices of lemon if desired.

Notes

This recipe is delicious served over brown rice, quinoa, or cauliflower rice.

 Variations:

• green beans in place of asparagus
• fish in place of chicken
• roast some sliced sweet potatoes along with the asparagus