Sheet Pan Chicken, Asparagus, and Cherry Tomatoes
A delicious and easy sheet pan meal featuring juicy chicken, tender asparagus, and sweet cherry tomatoes, all roasted to perfection. Perfect for a weeknight dinner!
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (1 pound) asparagus, trimmed
- (1) pint cherry tomatoes
- (4 tablespoons) olive oil
- (2 teaspoons) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) dried Italian herbs
- Salt and pepper to taste
- (1) lemon, sliced
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 4 tablespoons olive oil, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Italian herbs, salt, and pepper to taste. Mix well.
- 3
Add 4 chicken thighs to the bowl and coat them evenly with the olive oil mixture. Let them marinate for about 15 minutes while you prepare the vegetables.
- 4
On a large sheet pan, arrange the marinated chicken thighs in the center.
- 5
Place 1 pound of trimmed asparagus and 1 pint of cherry tomatoes around the chicken on the sheet pan.
- 6
Drizzle any remaining olive oil mixture over the vegetables and toss to coat them evenly. Season with additional salt and pepper if desired.
- 7
Top the chicken and vegetables with lemon slices for added flavor.
- 8
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75 °C) and the vegetables are tender.
- 9
Remove from the oven and let rest for 5 minutes before serving.
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