Zesty Sheet Pan Lemon Herb Chicken & Asparagus
This easy sheet pan meal features tender chicken and crisp asparagus infused with bright lemon and aromatic herbs, perfect for a healthy and flavorful dinner.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 lb fresh asparagus tough ends trimmed
Herb Mixture
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
- lemon zest of 1 lemon
- lemon juice of 1/2 lemon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Red pepper flakes optional, for a touch of heat
Garnish & Serving
- Fresh parsley, chopped for garnish, optional
- Extra lemon wedges for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Cooking
- In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, salt, black pepper, and optional red pepper flakes to create the herb mixture.
- Add the chicken pieces to the bowl and toss well to ensure they are evenly coated.
- Add the trimmed asparagus spears to the same bowl and toss gently until they are also coated in the flavorful mixture.
- Spread the coated chicken and asparagus in a single layer on the prepared baking sheet, being careful not to overcrowd the pan.
- Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender-crisp, flipping the chicken once halfway through for even browning.
Serving
- Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately with extra lemon wedges.
Notes
For extra flavor, marinate the chicken for 15-30 minutes before roasting. Adjust red pepper flakes to your preferred level of spice.