Description
A simple and healthy sheet pan dinner featuring lemon herb marinated chicken and fresh asparagus, all roasted to perfection for a quick and delicious meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 lb asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
- Place the chicken in a large bowl and pour half of the marinade over it. Toss to coat and let it marinate for at least 15 minutes.
- Arrange the chicken on one side of a large baking sheet.
- Add the trimmed asparagus to the same bowl used for the chicken, pour the remaining marinade over it, and toss to coat.
- Spread the asparagus on the other side of the baking sheet next to the chicken.
- Bake for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
- Serve immediately.
Notes
- You can use chicken breasts or thighs. Adjust cooking time based on thickness.
- Feel free to add other vegetables like cherry tomatoes or bell peppers.
- For extra flavor, garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American