Lemon Herb Chicken and Asparagus (Printable Version)

A zesty one-pan dish with chicken and asparagus.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Vegetables

02 - 1 lb asparagus, trimmed
03 - 1 lemon, thinly sliced
04 - 2 cloves garlic, minced

→ Marinade & Sauce

05 - 3 tbsp olive oil
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp fresh parsley, chopped (or 1 tsp dried)
08 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
09 - 1 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper

# Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, thyme, oregano, salt, and pepper.
03 - Place the chicken breasts on one side of the prepared pan. Arrange asparagus spears next to the chicken.
04 - Drizzle the marinade over the chicken and asparagus. Toss asparagus to coat evenly. Lay lemon slices over the chicken breasts.
05 - Bake for 20–25 minutes, or until chicken is cooked through and asparagus is tender.
06 - Remove from oven. Allow the dish to rest for 2-3 minutes before serving. Garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • All-in-one sheet pan convenience makes for easy prep and cleanup.
  • Bright lemony flavor and fresh herbs keep the dish light and satisfying.
  • Protein-packed and low in carbs, perfect for a balanced meal.
  • Ready in just 35 minutes from start to finish.
02 -
  • Verwenden Sie ein Ofenthermometer, um eine perfekt saftige Garstufe (165°F/74°C) zu erreichen.
  • Das Gemüse in etwas zusätzlichem Olivenöl wenden, falls Sie extra Röstaromen wünschen.
  • Resteverwertung: Schneiden Sie übrig gebliebenes Hähnchen und Gemüse in Streifen und heben Sie sie für den nächsten Tag in einem Salat auf.
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