Sheet Pan Lemon Herb Chicken with Asparagus Made Easy!
A simple and delicious sheet pan recipe featuring lemon herb chicken and fresh asparagus, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 bunch of asparagus, trimmed
- 2 lemons, zested and juiced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper.
- Place chicken breasts on a sheet pan and pour the marinade over them, ensuring they are well coated.
- Add the asparagus to the sheet pan, drizzling with a little olive oil and seasoning with salt and pepper.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the asparagus is tender.
- Serve warm, garnished with additional lemon slices if desired.
Notes
- For extra flavor, marinate the chicken for a few hours or overnight.
- Feel free to add other vegetables like bell peppers or carrots.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
Nutrition
- Serving Size: 1 chicken breast and 1/4 of asparagus
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg