One-Pan Lemon Herb Chicken Asparagus (Print view)

Juicy chicken breasts and asparagus roasted in a lemon-herb olive oil marinade for a bright, low-carb weeknight meal.

# List of Ingredients:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lb total)

→ Vegetables

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

→ Marinade & Seasoning

05 - 3 tablespoons extra-virgin olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon fine salt
11 - 1/2 teaspoon freshly ground black pepper

# Step-by-Step Directions:

01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, thyme, oregano, salt and pepper until emulsified.
03 - Place the chicken breasts on one side of the prepared sheet and arrange the trimmed asparagus spears in a single layer alongside the chicken.
04 - Drizzle the marinade evenly over the chicken and asparagus, then toss the asparagus gently to coat. Lay lemon slices over each chicken breast.
05 - Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
06 - Remove from the oven and let rest for 2 to 3 minutes to allow juices to redistribute. Serve whole or sliced, garnished with additional fresh herbs if desired.

# Expert Suggestions:

01 -
  • You end up with juicy chicken and perfectly tender asparagus without babysitting the stove.
  • The cleanup is so easy, you might actually want to linger at the table instead of scurrying to the sink.
02 -
  • If you skip lining the pan, cleanup instantly goes from breezy to a regretful project.
  • Adding the lemon slices just before roasting, not earlier, means they perfume the dish without turning bitter.
03 -
  • Pat your chicken dry so you get a better sear and less steam on the pan.
  • A swift broil at the end gives extra color if you love those roasted edges.
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