One-Pan Lemon Herb Chicken and Asparagus Dinner

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the olive oil, lemon juice, Italian seasoning, garlic powder, salt, and black pepper. Whisk until well combined.

Add the cut chicken thighs to the bowl with the marinade. Toss to ensure all chicken pieces are evenly coated.

Add the trimmed asparagus to the same bowl and toss gently with the chicken and marinade until the asparagus is also coated.

Spread the chicken and asparagus in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. If desired, arrange lemon slices among the chicken and asparagus.

Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the asparagus is tender-crisp. Flip the chicken and asparagus halfway through cooking for even browning.

Remove from the oven and serve immediately. Garnish with fresh lemon slices if using.