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Baked Chicken Thighs

Baked Chicken Thighs that are juicy and tender with the most delicious crispy skin. This easy sheet pan dinner is made with roasted asparagus, cherry tomatoes, and an easy lemon and garlic vinaigrette that's all made in one pan!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 570kcal


  • 4 to 6 bone-in skin-on chicken thighs about 2 lbs.
  • 2 Tbsp. olive oil divided
  • 2 tsp. kosher salt divided
  • 1 tsp. ground black pepper divided
  • 1 bunch asparagus about 1 lb.
  • 2 cups cherry tomatoes
  • 1 lemon quartered
  • 4 cloves garlic peeled
  • 1 tsp. lemon zest
  • Baked Garlic-Lemon Vinaigrette


  • Preheat oven to 425F. Place chicken thighs skin-side up on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for 25 minutes.
  • Meanwhile, in a medium bowl, combine asparagus, tomatoes, lemon quarters garlic, lemon zest, and remaining 1 tsp. salt and ½ teaspoon pepper, tossing to coat. 
  • Remove chicken from oven; add asparagus and tomatoes to baking sheet. Return chicken to oven; bake until chicken is golden brown and cooked through, about 20 minutes more.
  • Remove chicken from oven; let rest 5 minutes. While chicken rests, prepare Roasted Garlic-Lemon Vinaigrette. Spoon over chicken and vegetables.

To Make the Baked Garlic-Lemon Vinaigrette

  • In a small bowl, mash 4 roasted garlic cloves (from sheet pan) with a fork. Whisk in 3 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper until a chunky paste forms.
  • Whisk in 3 to 4 tablespoons lemon juice (from roasted lemons), 1 teaspoon honey, and ½ teaspoon lemon zest.


  • Choose the highest quality chicken you can get your hands on for best flavor and results.
  • A great tip for ensuring your chicken skin is extra crispy is to pat the skin dry with kitchen paper to remove any excess moisture. Also, make sure to sprinkle the olive oil over the skin so it gets nice and crisp as they bake.
  • I always recommend using bone-in skin-on chicken thighs as the meat is so much more flavorful and the skin gets nice and crispy.
  • The dressing is made when everything is cooked it gives the chicken a chance to rest which is super important for juicy and tender chicken.
  • Make sure to season the meat and vegetables well with salt.
  • You can easily adapt this recipe with fresh or dried herbs, choose your favorites and rub them over the chicken or lay around the vegetables.
  • Not sure your chicken is cooked through? If you're unsure you can use a meat thermometer it should read 165F when cooked.
  • Leftover chicken can be stored in the fridge for 2-3 days and eaten cold in salads, sandwiches or reheated until piping hot all the way through. 
  • You can also freeze leftover chicken if desired.


Calories: 570kcal | Carbohydrates: 8g | Protein: 36g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 1131mg | Potassium: 672mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 34.1mg | Calcium: 43mg | Iron: 2.4mg