Lemon Garlic Chicken (Sheet Pan)
Print Recipe
Equipment
Ingredients
- ⅓ cup - Avocado Oil
- 1 tsp - salt
- 1 tsp - garlic salt
- 1 tsp - black pepper
- ½ tsp - ginger paste (or powder)
- 4 cloves - fresh garlic chopped or minced
- 2 Tbsp - lemon juice
- 1 tsp lemon zest
- 6 - skin-on, bone-in chicken thighs
- 1 lb - fresh asparagus or other veggie on hand
- 1 - lemon wedges of lemon cut in 4ths
- ¼ tsp - coarse/ground pink Himalayan salt
Instructions
- Preheat the oven to 425 F.
- Mix oil, salt , pepper, lemon, zest, garlic and ginger together.
- Drizzle some extra oil on pan.
- Add asparagus.
- Pat chicken dry. Lay chicken skin up on asparagus.
- Add lemon wedges (squeezing the extra juice on chicken).
- Add the garlic oil mixture on top of the chicken thighs and asparagus.
- Bake for 25 minutes.
- Add a meat thermometer.
- Bake until internal temp is 165 F.
- Top with a pinch or course salt.
Notes
DID YOU MAKE THIS RECIPE?
Please let us know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #neutraleatingServings: 6