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Sheet Pan Lemon Herb Chicken and Asparagus

This quick and easy sheet pan meal features tender chicken and fresh asparagus, enhanced with a bright lemon herb sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 lb asparagus, trimmed Trim woody ends for better texture.
Lemon Herb Sauce
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons garlic powder Can substitute with fresh minced garlic (1-2 cloves).
  • 1 teaspoon dried oregano Fresh herbs can be used instead.
  • 1 teaspoon dried thyme Fresh herbs can be used instead.
  • to taste shakes Salt and pepper
  • as needed slices Lemon slices for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, oregano, thyme, salt, and pepper.
  3. Place chicken breasts on a sheet pan and drizzle half of the lemon herb mixture over them.
  4. Add the asparagus to the sheet pan and drizzle the remaining mixture over the asparagus, tossing to coat.
  5. Arrange chicken and asparagus in a single layer.
Cooking
  1. 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.
  2. Serve garnished with lemon slices.

Notes

Pound chicken to even thickness for uniform cooking. Use a meat thermometer for accurate chicken temperature. Do not crowd the pan; leave space for even roasting.