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

In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to create the marinade.

Add the cut chicken pieces and asparagus to the bowl with the marinade. Toss everything together until the chicken and asparagus are evenly coated.

Spread the marinated chicken and asparagus in a single layer on the prepared sheet pan. Ensure there's enough space between pieces for even cooking.

Bake for 15 minutes. Then, gently stir the chicken and asparagus, and continue baking for another 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender-crisp.

Remove the sheet pan from the oven. Garnish with fresh lemon slices and chopped fresh parsley before serving immediately.


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

In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to create the marinade.

Add the cut chicken pieces and asparagus to the bowl with the marinade. Toss everything together until the chicken and asparagus are evenly coated.

Spread the marinated chicken and asparagus in a single layer on the prepared sheet pan. Ensure there's enough space between pieces for even cooking.

Bake for 15 minutes. Then, gently stir the chicken and asparagus, and continue baking for another 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the asparagus is tender-crisp.

Remove the sheet pan from the oven. Garnish with fresh lemon slices and chopped fresh parsley before serving immediately.
