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Lemon Herb Chicken and Asparagus is an easy sheet pan dinner that is healthy and delicious and ready in about an hour with very little prep. Flavorful, juicy lemon herb chicken roasts alongside tender asparagus for an easy weeknight dinner all in one pan!
For more sheet pan dinners, try my Sesame Chicken and Vegetables and Smoked Sausage & Apples.
Why We Love This Recipe
- Sheet Pan Dinner – I love sheet pan dinners like this Lemon Herb Chicken and Asparagus. It is quick to prepare, cook, and clean-up!
- Healthy Meal – Lean protein plus a green veggie all in one pan. I call that a win-win.
- Tasty Lemon Chicken – Lemon and herbs give this chicken an incredible flavor, and a little olive oil rub makes the chicken extra juicy.
RECIPE WALK-THROUGH
How To Make Lemon Herb Chicken and Asparagus
See the recipe card below for full, detailed instructions
- Marinate: I marinated the chicken in olive oil, lemon juice, and seasonings for about half an hour, but you could skip that step if you’re in a hurry and just rub the marinade into the chicken.
- Equal size equals even cooking: Keep in mind that I do cut my chicken into smaller pieces and I do pound the thicker pieces out. If you don’t do that, you may end up with some pieces that are over-cooked and some that are under.
- Bake in 2 steps: The chicken takes longer to cook than the asparagus so that goes in first for about 15 minutes, then the asparagus is added to the sheet pan and drizzled with olive oil, a squeeze of lemon and pinch of salt. Bake for an additional 12 minutes.
Serving Suggestions
Lemon Herb Chicken and Asparagus is a lovely meal on its own; maybe add a loaf of crusty Italian bread to round it out. Some sides we love with lemon herb chicken:
- Olive Garden Salad Copycat
- Lemon Kale Caesar Salad
- Garlic & Herb Butter Baby Potatoes
- Garlic Mashed Potatoes
Storage Tips
The Best Way to Store Leftovers
Store leftovers covered in the fridge for 3-4 days.
I don’t recommend freezing asparagus as it tends to become mushy. But you can freeze the lemon herb chicken in an airtight container for up to 3 months.
Recipe Tips
- I recommend using a rimmed baking sheet like this. You can line the pan with parchment paper or foil if you like for even easier clean-up, but I usually skip that step. Because I use olive oil on the chicken and veggies the sticking is minimal, if at all.
- Marinate if you have the time. While you can skip this step, it really helps to infuse the flavor and makes for a tender, more juicy piece of chicken.
More Easy Weeknight Meals
- Italian Chicken & Veggies Sheet Pan Dinner
- Shredded Chicken Parmesan Sandwich
- Hamburger Soup
- Sloppy Joe Tater Tot Pie
- Asparagus Stuffed Chicken Breast
- Chicken Yakisoba
Lemon Herb Chicken and Asparagus Sheet Pan Dinner
Ingredients
- 1 1/2 pounds Boneless skinless chicken breasts about 2 large or 4 small filets
- 1 bunch Thin asparagus about 3/4-1 pound
- 2 Lemons
- 3 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Fresh ground black pepper
- Olive oil for drizzling
- Salt to taste
Instructions
- In a zip-top bag, pound thicker chicken breasts to even thickness. Cut in half if desired. *If using filets, pounding isn't needed.
- In a small bowl combine 3 tablespoons olive oil, Italian seasoning and juice from one lemon. Pour into bag with the chicken and massage to coat. Marinate in the refrigerator for 30 minutes to an hour. *Can skip the marinating time if in a hurry.
- Preheat oven to 400 degrees F. Arrange chicken in the center of a large sheet pan and sprinkle with salt and pepper on both sides. Bake for 15 minutes.
- Take pan out of the oven. Slide chicken to one side of the sheet pan and arrange asparagus on the other side. Drizzle asparagus with olive oil (about a tablespoon or so) and squeeze juice from half a lemon over the asparagus. Sprinkle with salt, then toss gently to coat using tongs since the pan will be hot.
- Bake for another 10-12 minutes or until chicken is cooked through (165 degrees F) and asparagus is crisp-tender (soft, but still has a bite to it). Remove from the oven and cover with foil. Let chicken rest, covered, for 5 minutes before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
what did you preheat the oven for this recipe?
The oven is preheated to 400 degrees.
This looks so good, Kirstin! I need a quick chicken meal for those busy weeknights and will be trying this!