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Lemon Garlic Chicken Thighs

Juicy lemon garlic chicken thighs bake right in the same pan as tender-crisp asparagus in this easy sheet pan dinner recipe. Everything is coated in bright and garlicky lemon butter and so full of flavor. Ready in 30 minutes!

If you love the sound of that, you’ll also enjoy my Garlic Butter Chicken and Rice, this ultimate sweet-and-savory Instant Pot Honey Garlic Chicken Thighs, and our juicy and crispy Air Fryer Chicken Thighs.

Close up overhead view of lemon garlic chicken thighs garnished with lemon slices, next to asparagus on a baking pan.


This recipe for savory lemon garlic chicken is a sheet pan riff on my baked lemon chicken. I’ve traded chicken breasts for thighs and roasted them in the same pan as tender-crisp asparagus for the ultimate all-in-one meal. 

These garlicky lemon chicken thighs come together in a snap and taste SO delicious! They’re extra juicy, coated in a savory and zesty lemon butter sauce. I love the earthy flavors of asparagus in this recipe, but you can really customize it with any of your favorite veggies. It’s an easy and healthy sheet pan meal that is quick, tasty, and perfect for busy weeknights. All you need is a side of fluffy, low-carb cauliflower rice!

Why You’ll Love This Lemon Chicken Thighs Recipe

  • Super flavorful. Lemon and garlic go together like peanut butter and jelly, if you ask me. I can’t get enough of this crispy golden chicken smothered in a bright, garlicky butter sauce flavored with plenty of fresh lemon and herbs. 
  • All-in-one. Bake your chicken thighs and vegetables (in this case asparagus) all in the same pan. Protein? Check. Side? Check. Plus, there’s hardly any clean-up.
  • Healthy and low-carb. This chicken thighs recipe is light and packed with protein, with the option to make it keto-friendly. Winner, winner, chicken dinner! 
Overhead view of lemon garlic chicken thighs garnished with lemon slices, next to asparagus on a baking pan.

Ingredients You’ll Need

Below, I give a quick overview of the key ingredients you’ll need to make this easy chicken recipe. Be sure to scroll down to the recipe card for a full ingredient list and detailed instructions.

  • Chicken Thighs: Boneless skinless chicken thighs cook quickly and come out super juicy. Skin-on chicken thighs will also work if you prefer.
  • Asparagus: Our co-star for this sheet pan dinner! You’ll need about one pound of fresh asparagus, with the woody ends trimmed off. If you’d like to make this with another vegetable, be sure to choose veggies with similar cooking times. See the section later on for easy variations.
  • Garlic and Seasonings: We’ll season our lemony garlic butter with freshly minced garlic cloves, paprika, and onion powder, with dried thyme, and basil.
  • Lemon: Trust me, you want to use real, freshly squeezed lemon juice for the best flavor. Skip the bottled lemon juice for this one! One lemon should give you about 2-3 tablespoons of juice. You can use an additional lemon to slice up for a garnish.
  • Sweetener: I use honey for its natural sweetness. If you’re making this recipe keto-friendly, skip the honey and opt for your choice of sweetener to taste.
Lemon garlic butter in a glass bowl with a silicone basting brush.

How to Make Juicy Lemon Garlic Chicken Thighs

Have dinner on the table in 30 minutes or less with this easy-peasy baked chicken recipe:

  • Prepare the chicken and veggies. While the oven preheats, arrange your chicken thighs and trimmed asparagus on a baking sheet pan. For even easier clean-up, remember to line the pan with parchment paper!
  • Make the butter sauce. Next, whisk minced garlic, seasonings, lemon juice, and honey into melted butter to make the sauce. Use a pastry brush to brush the mixture liberally over the chicken and veggies.
  • Bake. Place the whole pan into the oven at 425ºF for about 20 minutes. Once the chicken is cooked through and the asparagus spears are fork-tender, take them out and serve! I like to garnish mine with fresh lemon slices and chopped parsley.

Recipe Tips

  • Should I cover my chicken when baking? There’s no need to cover the chicken for this sheet pan recipe. Baking the chicken and asparagus uncovered lets it crisp up nice and golden on the outside.
  • Cooking time. Exact baking times may vary and will depend on the size and thickness of your chicken thighs. Most boneless skinless chicken thighs are cooked after 20 minutes at 425ºF. The best way to tell if your chicken is done is to check it with an instant-read thermometer. Chicken is cooked when the internal temperature reaches 165ºF.
  • Let the chicken rest. Yes, your kitchen will smell amazing and it’s tempting to dig right in! However, for best results, rest your chicken thighs for 5-10 minutes before serving. Resting lets all the juices redistribute, for ultra-juicy and tender chicken.
  • Use different vegetables. Feel free to customize this easy sheet pan recipe with any vegetable your heart desires. To make things easy, I like to roast vegetables with similar cooking times. Bell peppers, green beans, sweet potato, zucchini, broccoli, Brussels sprouts, mushrooms, and carrots all share similar baking times.
  • Root vegetables. If you’d like to cook slower-roasting vegetables (like potatoes or squash) alongside your chicken, that’s totally doable, too. Make sure to put them into the oven first. You can then add your chicken when there are 20-23 minutes left in the cooking time.
  • Use bone-in thighs. Bone-in chicken thighs take a bit more time in the oven. Aim to bake at 425ºF for 25-30 minutes instead. In this case, I recommend adding the asparagus to the pan only after the first 5-10 minutes, so that it doesn’t overcook.
Lemon garlic chicken thighs arranged in a row on a sheet pan.

Variation Ideas

There a plenty of ways that you can make these sheet pan lemon garlic chicken thighs your own. Try these other variation ideas:

Overhead view of two lemon garlic chicken thighs garnished with lemon slices next to asparagus on a white plate.

Serving Suggestions

A ginormous side salad and warm crusty bread are my go-to sides for this chicken dinner.

Storing and Reheating Leftovers

  • Store completely cooled chicken thighs and asparagus airtight in a container or resealable bag. Refrigerate leftovers for 3-4 days or keep them in the freezer for up to 3 months. Thaw the chicken and asparagus in the fridge before reheating.
  • Reheat in a skillet on the stovetop, in the microwave, or in the oven at 350ºF until hot throughout. 

More Chicken Dinner Ideas

Close up overhead view of lemon garlic chicken thighs garnished with lemon slices, next to asparagus on a baking pan.

Lemon Garlic Chicken Thighs

Katerina | Diethood
Juicy lemon garlic chicken thighs and asparagus is an easy sheet pan dinner smothered with garlicky lemon butter. Ready in 30 minutes!
5 from 21 votes
Servings : 4 serves
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 6 to 8 boneless skinless chicken thighs
  • 1 pound asparagus, ends trimmed
  • salt and fresh ground black pepper, to taste
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon sweet or smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 3 tablespoons fresh lemon juice,
  • 1 tablespoon honey, If on Keto or eating low carb, use a sweetener and adjust to taste
  • chopped fresh parsley, for garnish
  • lemon slices, for garnish


  • Preheat oven to 425˚F.
  • Line a sheet pan with foil or parchment paper.
  • Arrange chicken thighs and asparagus on the sheet pan and season with salt and pepper. Set aside.
  • Place butter in a mixing bowl and melt in the microwave.
  • Pull melted butter out of the microwave and whisk in garlic, paprika, onion powder, thyme, basil, lemon juice, and honey or sweetener.
  • Grab a pastry brush and brush the buttery mixture all over the chicken thighs and asparagus.
  • Cook for 20 to 23 minutes, or until chicken is cooked through and asparagus is tender.
  • Garnish with parsley and lemon slices.
  • Serve.


Serving: 8 ounces | Calories: 325 kcal | Carbohydrates: 11 g | Protein: 36 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 184 mg | Sodium: 222 mg | Potassium: 691 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 1413 IU | Vitamin C: 12 mg | Calcium: 59 mg | Iron: 4 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, Italian, Mediterranean
Keyword: lemon garlic chicken, lemon garlic chicken thighs, sheet pan dinners
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19 comments on “Lemon Garlic Chicken Thighs”

  1. Great all in one dinner! Quick, easy and very flavorful. Popped in same foil wrapped corn on the cob which cooked for the same length of time. Perfect!

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, you can, but they will take longer to cook. I suggest to give the chicken a headstart in the oven and add the asparagus to the pan about 10 minutes later.

  2. Excellent flavor….love sheet pan meals! My new “fast food”! Added a little more garlic (can never really have too much!) and thin slices of carrots. Like spring on a plate!

  3. This was so easy and yummy! I did substitute chicken breast and I also added tiny session potatoes that a microwaved for a few minutes before roasting.

  4. Avatar photo
    Melanie Bauer

    Sounds insanely delicious! This is my kind of dinner, so tasty and packed of flavors and can’t wait to try this!

  5. I’ll have to give this recipe a shot. Especially since your chicken turned out so much nicer than mine ever does.

  6. Avatar photo
    Chrissie Baker

    This was not only delicious but quick. I served it with garlic butter potatoes. I will definitely make this again.

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