introduction
This easy sheet pan meal cooks fast and tastes fresh. For another simple chicken weeknight idea, try the BBQ chicken mac and cheese recipe for a different flavor.
why make this recipe
You make this because it is fast, low fuss, and healthy. It uses one pan, so cleanup is quick. The lemon and herbs give bright flavor that pairs well with asparagus.
how to make Sheet Pan Lemon Herb Chicken and Asparagus
Preheat the oven and mix the lemon herb sauce. Place the chicken on a sheet pan and pour half the sauce over the chicken. Add asparagus and toss with the rest of the sauce. Arrange in one layer so everything cooks evenly. Bake until the chicken reaches the safe temperature and the asparagus is tender. If you like herbs in many dishes, you can also see an idea for a cheesy herb chicken pasta like cheesy Italian herb chicken tortellini for another meal.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 lb asparagus, trimmed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon slices for garnish
Directions :
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, oregano, thyme, salt, and pepper.
- Place chicken breasts on a sheet pan and drizzle half of the lemon herb mixture over them.
- Add the asparagus to the sheet pan and drizzle the remaining mixture over the asparagus, tossing to coat.
- Arrange chicken and asparagus in a single layer.
- Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
- Serve garnished with lemon slices.
how to serve Sheet Pan Lemon Herb Chicken and Asparagus
Serve the chicken and asparagus hot straight from the pan. Add lemon slices for extra color and taste. A side of rice or a simple salad works well.
how to store Sheet Pan Lemon Herb Chicken and Asparagus
Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat gently in the oven or microwave until warm.
tips to make Sheet Pan Lemon Herb Chicken and Asparagus
- Pound chicken to even thickness so it cooks evenly.
- Trim woody ends from asparagus for better texture.
- Use a meat thermometer to check chicken (165°F / 74°C).
- Do not crowd the pan; leave space so food roasts, not steams.
variation (if any)
- Use green beans or broccoli instead of asparagus.
- Swap dried herbs for 1 tablespoon fresh chopped herbs (parsley, thyme, or oregano).
- Add a pinch of red pepper flakes for a bit of heat.
FAQs (minimum three FAQ)
Q: Can I use bone-in chicken?
A: Yes, but bake longer. Bone-in pieces need more time to reach safe temperature.
Q: Can I use fresh garlic instead of garlic powder?
A: Yes. Use 1-2 cloves minced. It gives a stronger garlic flavor.
Q: Can I roast this at a different temperature?
A: You can lower to 375°F (190°C) and cook longer. Watch the chicken so it stays juicy.
Q: Is this recipe good for meal prep?
A: Yes. Store in containers and reheat for quick lunches or dinners.
Conclusion
This sheet pan meal is quick, bright, and easy to clean up. For another similar recipe idea with lemon and asparagus, see Lemon Chicken and Asparagus Sheet Pan Dinner.
Sheet Pan Lemon Herb Chicken and Asparagus
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, oregano, thyme, salt, and pepper.
- Place chicken breasts on a sheet pan and drizzle half of the lemon herb mixture over them.
- Add the asparagus to the sheet pan and drizzle the remaining mixture over the asparagus, tossing to coat.
- Arrange chicken and asparagus in a single layer.
- Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
- Serve garnished with lemon slices.