Sheet Pan Chicken Thighs with Asparagus and Herby Yogurt Sauce

Looking for an easy, flavorful weeknight dinner that comes together on one pan? These sheet pan chicken thighs with asparagus and herby yogurt sauce are the answer. Juicy, seasoned chicken thighs roast alongside crispy baby potatoes and tender asparagus for a balanced, no-fuss meal. Everything bakes on a single sheet pan in under 40 minutes, and the bright, creamy yogurt sauce—blended with fresh herbs, lemon, and garlic—takes it to the next level. Whether you’re meal prepping or cooking for the family, this simple meal is packed with protein, vegetables, and bold flavor. Plus, it’s naturally gluten-free and easily made dairy-free.

Sheet Pan Chicken Thighs with Asparagus and Herby Yogurt Sauce Ingredients

Chicken Thighs: Chicken thighs are the star protein here—tender, flavorful, and nearly impossible to overcook, which makes them perfect for sheet pan dinners. Their higher fat content helps them stay juicy in the oven. They’re also typically more budget-friendly than chicken breast. If preferred, you can substitute chicken breast—just reduce the cook time slightly to avoid drying them out.

Baby Potatoes: These little potatoes are the ideal sheet pan companion—compact, quick to prep, and crispy on the outside when roasted. Halving them ensures they cook through evenly and absorb all the flavorful seasonings. Leaving the skin on adds texture and extra nutrients. Fingerling or Yukon gold potatoes cut into chunks are great substitutes.

Asparagus: Asparagus adds a fresh, slightly sweet crunch that balances the richness of the chicken and potatoes. Choose medium to thick spears so they hold up during roasting and don’t burn. Thinner asparagus can be added halfway through cooking if needed. Trim off the woody ends and halve if they’re especially long.

Cilantro: Used in the yogurt sauce, cilantro brings a bright, herbaceous flavor that pairs beautifully with lemon and garlic. It gives the sauce a vibrant green color and a refreshing finish. If you’re not a fan or have the “soap gene,” swap it for basil for more of a pesto-like taste. Parsley can also be added to mellow out the flavor.

Sheet Pan Chicken Thighs with Asparagus and Herby Yogurt Sauce

Recipe by Jenn Lueke

5.0 from 15 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Looking for an easy, flavorful weeknight dinner that comes together on one pan? These sheet pan chicken thighs with asparagus and herby yogurt sauce are the answer. Juicy, seasoned chicken thighs roast alongside crispy baby potatoes and tender asparagus for a balanced, no-fuss meal. Everything bakes on a single sheet pan in under 40 minutes, and the bright, creamy yogurt sauce—blended with fresh herbs, lemon, and garlic—takes it to the next level. Whether you’re meal prepping or cooking for the family, this simple meal is packed with protein, vegetables, and bold flavor. Plus, it’s naturally gluten-free and easily made dairy-free.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Sheet Pan

• 1 1/2 pounds boneless, skinless chicken thighs

• 1 1/2 pounds baby potatoes, halved

• 8 ounces asparagus, ends trimmed and halved

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon chili powder

• For the Yogurt Sauce

• 1 cup plain Greek yogurt (or non-dairy yogurt)

• 1/4 cup finely chopped cilantro leaves, additional for garnish

• 1/4 cup finely chopped parsley leaves, additional for garnish

• juice of 1 lemon

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon garlic powder

Directions

• Preheat oven to 400F. Line a large sheet pan with parchment paper.
• Combine the olive oil, salt, garlic powder, oregano, ground black pepper, and chili powder in a small bowl.
• Add the chicken thighs, potatoes, and asparagus to the sheet pan, spacing apart evenly in one layer. Cover with the olive oil and spices and use clean hands to mix very well, coating all ingredients evenly. Bake until the chicken reaches 165F internally and the vegetables are tender and browned, 32 to 35 minutes.
• Meanwhile, make the sauce. Add the yogurt, cilantro, parsley, lemon juice, salt, ground black pepper, and garlic powder to a food processor or blender. Blend on high speed until completely smooth, 45 to 60 seconds (if you don’t have a processor or blender, you can whisk together instead of a blended sauce).
• When the sheet pan components are done baking, divide between 4 plates and drizzle with the green sauce. Garnish with chopped cilantro and parsley.

Notes

• Storage: Store the sheet pan components and sauce separately in sealed containers in the refrigerator for up to 4 and 7 days respectively. The potatoes and chicken can be frozen for up to 3 months, but freezing of the asparagus is not recommended.
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 
• Bowl method: You can also combine the chicken and veggies with the oil and spices in a large bowl then transfer to the sheet pan.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.