A simple, healthy, and flavorful one-pan meal featuring tender chicken and crisp asparagus, brightened with lemon and herbs. Perfect for a quick weeknight dinner with minimal cleanup.
One-Pan Lemon Herb Chicken Dinner
A simple, healthy, and flavorful one-pan meal featuring tender chicken and crisp asparagus, brightened with lemon and herbs. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs
- 1 lb fresh asparagus trimmed
- 2 tbsp olive oil divided
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.25 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 cloves garlic minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh parsley chopped for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a medium bowl, combine 1 tablespoon of olive oil, dried oregano, dried thyme, garlic powder, paprika, lemon juice, lemon zest, minced garlic, salt, and black pepper. Whisk well to combine.
- Add the chicken pieces to the bowl with the marinade and toss until evenly coated. Ensure each piece is well-covered.
- On the prepared baking sheet, arrange the marinated chicken in a single layer. Toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Arrange the asparagus around the chicken on the baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the asparagus is tender-crisp. Flip the chicken halfway through cooking if desired, but it's not strictly necessary.
- Remove from oven. Garnish with fresh chopped parsley, if using, and serve immediately. Enjoy your healthy, delicious one-pan meal!
Notes
For extra flavor, let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator. Feel free to swap in other vegetables like broccoli, bell peppers, or cherry tomatoes. Ensure not to overcrowd the baking sheet to allow vegetables to roast, not steam. Chicken thighs can also be used, adjusting cook time as needed.
