Sheet Pan Lemon Herb Chicken & Asparagus
Sheet Pan Lemon Herb Chicken & Asparagus
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Asparagus
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound asparagus spears, trimmed, cut into 1-inch pieces
- 1 lemon, thinly sliced, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 3 min
- 3
Add the cut chicken pieces and asparagus to the bowl with the marinade. Toss everything together until the chicken and asparagus are evenly coated.
⏱️ 5 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 25 min•🌡️ 400
- 6
Remove the sheet pan from the oven. Garnish with fresh lemon slices and chopped fresh parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken & Asparagus
Ingredients
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Chicken and Asparagus
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound asparagus spears, trimmed, cut into 1-inch pieces
- 1 lemon, thinly sliced, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 3 min - 3
Add the cut chicken pieces and asparagus to the bowl with the marinade. Toss everything together until the chicken and asparagus are evenly coated.
⏱️ 5 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 25 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Garnish with fresh lemon slices and chopped fresh parsley before serving immediately.
⏱️ 2 min