Sheet Pan Lemon Garlic Chicken Thighs
This is the type of dinner you can make all the time.
It’s healthy, low-carb, and takes just 30 minutes. Plus it’s prepared in ONE sheet pan, because 2019 is all about efficiency.
I know you’re busy with a bunch of “new year, new me” nonsense, so I’ll keep this post short. These thighs are crispy, flavorful, and taste surprisingly FRESH for such a wholesome, hearty dish. The lemon garlic sauce is delightfully bright, citrusy, and just a touch creamy. While the tomatoes + asparagus only add to the energizing, yet cozy feel.
You begin by pre-heating the oven to 400F, warming a large-rimmed baking sheet inside as it heats. When ready, place amply salt & peppered chicken thighs skin-side down on the sheet, then bake in the oven for 15 minutes. Because the thighs are composed of fat, the baking sheet doesn’t require any greasing. And in case you haven’t heard, chicken skin is MOSTLY unsaturated fat (yay!), so it’s not nearly as bad for you as you think.
Once the skin is nice and crisp, turn the thighs over and surround with the tomatoes + asparagus. Drizzle the vegetables with olive oil and seasoning, then return the pan to the oven for another 15 – 20 mins until the thighs are cooked through. This cooking method infuses the vegetables with flavor from the rendered fat AND the olive oil. Making for a deeply savory dish that’s robust without being overpowering.
With the chicken finishing up, lastly prepare the sauce. In a saucepan bring chicken broth, lemon juice, garlic, and a splash of heavy cream to a boil. Whisk in a touch of cornstarch for thickening, taste-test to your liking, and that’s it. Keep the sauce warm over a low flame until needed, then slather ALL over your dinner as soon as it’s done!
It’s comforting, rejuvenating, and delicious. All organized on one neat little sheet. Xo
Sheet Pan Lemon Garlic Chicken Thighs
Ingredients:
- CHICKEN + SAUCE:
- 1 1/2 lbs chicken thighs, skin on and bone-in
- a few dashes salt & pepper
- 1/2 cup chicken broth
- 1 lemon, juiced
- 1 1/2 tsps crushed or minced garlic
- 2 tbsps heavy cream
- 2 tsps cornstarch, sifted
- VEGETABLES:
- 12 oz asparagus
- 1 lb grape tomatoes
- 1 1/2 tbsps extra virgin olive oil
- a few pinches salt & pepper
Directions:
- Pre-heat oven to 400F. Place a large-rimmed baking sheet in the oven while heating.
- Amply season the chicken thighs with salt & pepper on all sides. Next, once the oven is heated place the chicken skin-side down on the hot baking sheet, then immediately return to the oven and roast on the oven middle rack for 15 minutes.
- When ready, remove the sheet pan from the oven and flip over the chicken so the skin is facing up. Surround the chicken with the asparagus and tomatoes, then drizzle the vegetables with olive oil and season with a touch of salt & pepper. Return pan to the oven and roast 15 – 20 minutes more until the vegetables are gently roasted and the thighs reach an internal temperature of 165F.
- Meanwhile, in a small saucepan bring the chicken broth, lemon juice, garlic, and heavy cream to a boil. Once a boil is reached, add the cornstarch and continually whisk until incorporated. Reduce the flame to low and cover sauce until needed.
- When ready, immediately serve the chicken thighs + vegetables, slathering with sauce as you plate. EAT!
