Tangy Lemon Pepper Chicken & Asparagus Sheet Pan Dinner
This tangy lemon pepper chicken and asparagus sheet pan dinner is a quick and healthy meal, perfect for a weeknight. Everything cooks on one pan, making cleanup a breeze.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Medium bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 lb asparagus tough ends trimmed
- 2 tbsp olive oil
- 2 tbsp lemon pepper seasoning salt-free preferred for sodium control
- 1 lemon half sliced, half for juice
- Salt and freshly ground black pepper to taste (optional)
- Fresh parsley or dill chopped
Optional Garnish
- Fresh parsley or dill chopped
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, toss the cut chicken with 1 tablespoon of olive oil, 1 tablespoon of lemon pepper seasoning, and a squeeze of lemon juice until well coated.
- In a separate bowl, toss the trimmed asparagus with the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon pepper seasoning.
- Spread the chicken on one half of the baking sheet and the asparagus on the other half. Arrange lemon slices over both.
- Roast for 18-25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp. You may gently shake or stir the pan halfway through for even browning.
- Remove from the oven, discard spent lemon slices, and squeeze remaining fresh lemon juice over the dish. Garnish with fresh herbs if desired.
Notes
For best results, do not overcrowd the baking sheet, use two if necessary. Adjust lemon pepper seasoning to your taste.