Sheet Pan Lemon Herb Chicken with Asparagus: A Healthy Dinner in Under an Hour

Sheet pan dinners are every busy cook’s dream, and this Lemon Herb Chicken with Asparagus is no exception. This dish combines bright, zesty lemon flavours with fragrant herbs to create a healthy and satisfying meal.

What’s even better? Everything is cooked in one pan, which means fewer dishes to wash! Juicy chicken breasts and crisp-tender asparagus harmonise beautifully in this meal, making it ideal for weeknight dinners or a stress-free meal prep option. Think minimal effort, maximum flavour.

🕒 Recipe Details:

• Prep Time: 10 minutes 
• Cook Time: 25 minutes 
• Marinating Time: Optional: 20 minutes (for deeper flavour—can be skipped if in a hurry). 
• Total Time: 35–55 minutes (depending on marinating time) 

🥗 Nutrition Facts (Per Serving):

• Serving size: 1 chicken breast + asparagus (based on 4 servings) Calories: 280 
• Protein: 35g 
• Carbohydrates: 6g 
• Fibre: 3g 
• Sugars: 2g 
• Fat: 12g 
• Saturated Fat: 2.5g 
• Cholesterol: 85 mg 
• Sodium: 350 mg 

🥦 Ingredients:

For the Chicken and Asparagus:

• 4 boneless, skinless chicken breasts 
• 1 lb fresh asparagus, trimmed 
• 1 tablespoon olive oil (for the asparagus) 
• Salt and black pepper to taste 

For the Lemon Herb Marinade:

• 1/4 cup olive oil 
• Juice and zest of 1 large lemon 
• 3 garlic cloves, minced 
• 1 tablespoon honey (optional, for a touch of sweetness) 
• 2 teaspoons dried Italian seasoning (or a mix of oregano, thyme, and basil) 
• 1 teaspoon Dijon mustard 
• 1/2 teaspoon paprika 
• Salt and pepper to taste 

Optional Garnishes:

• Fresh parsley, chopped 
• Lemon wedges 

💡 Helpful Tips:

✔️Trim your Asparagus Right: Snap off the woody ends of the asparagus for tender, perfect spears.

✔️Marinate, if You Have Time: While this recipe works without marinating, a 20–30 minute soak in the lemon herb mixture makes the chicken extra flavourful.

✔️Arrange the Sheet Pan Wisely: Place the chicken in the middle of the pan, as it takes longer to cook, and surround it with the asparagus to prevent overcooking the veggies.

✔️Use a Thermometer: For perfectly cooked chicken, use a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C). Overcooked chicken can be dry!

✔️Don’t Overcrowd the Pan: Leave some space around the chicken and asparagus for proper roasting and caramelisation.

👩‍🍳 Instructions:

1. Prepare the Marinade: 

In a small bowl, whisk together olive oil, lemon juice and zest, garlic, honey, Italian seasoning, Dijon mustard, paprika, salt, and pepper.

2. Marinate the Chicken (Optional):

Place the chicken breasts in a zip-top plastic bag or shallow dish. Pour about 2/3 of the marinade over them, reserving the rest for later. Let the chicken marinate for 20–30 minutes in the refrigerator. (If skipping this step, move straight to the next step!) 

3. Preheat the Oven: 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.

4. Prepare the Asparagus: 

Toss the trimmed asparagus with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Arrange it around the edges of the sheet pan. 

5. Add the Chicken to the Pan: 

Place the marinated chicken breasts in the centre of the sheet pan. Drizzle the reserved marinade over both the chicken and asparagus for added flavour.

6. Roast: 

Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the asparagus is tender and slightly crispy.

7. Broil for Golden Perfection (Optional): 

For extra colour and flavour, switch the oven to broil for the last 2–3 minutes of cooking time. Keep a close eye to avoid burning.

8. Serve: Plate the chicken alongside the asparagus and garnish with fresh parsley or lemon wedges for added freshness. 

🔄 Variations of This Recipe:

✅Add Other Vegetables: Swap or add vegetables like baby carrots, cherry tomatoes, or sliced zucchini to the pan for extra variety. Ensure they are cut into similar-sized pieces to cook evenly. 

✅Swap the Protein: Try this recipe with bone-in chicken thighs, halved chicken breasts, salmon fillets, or even tofu for a vegetarian option. Adjust cooking times accordingly.

✅Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a dash of cayenne pepper to the marinade for a kick of heat.

✅Keto-Friendly: Skip the honey or replace it with a keto-approved sweetener for an even lower-carb meal.

✅Herb Upgrade: Add fresh herbs like rosemary, thyme, or dill to the pan for earthy, aromatic notes.

❓ Frequently Asked Questions:

❓Can I use frozen chicken breasts?

A: Thawed chicken is recommended to ensure even cooking. If you’re using frozen chicken, be sure to let it fully thaw and pat it dry before marinating.

❓What if my asparagus gets overcooked?

A: If you prefer crispier asparagus, you can wait to add the asparagus to the pan halfway through the cooking time. 

❓How do I reheat leftovers?

A: Reheat leftover chicken and asparagus in a 350°F (175°C) oven for 10–12 minutes to maintain the texture, or use a microwave for quicker results. 

❓Can I meal prep this dish?

A: Definitely! Cook everything as instructed, then portion it into containers for easy lunches or dinners throughout the week.

👨‍🍳 Chef Tips:

✅Double the Marinade: Make extra marinade and reserve some for drizzling over the chicken and asparagus right before serving for an extra burst of flavour.

✅Crispy Chicken Option: For crispier chicken, sear the chicken breasts in a hot skillet for 2 minutes per side before placing them on the sheet pan to roast.

✅ Fresh Lemons are Key: Use fresh lemon juice and zest for the marinade—it makes a noticeable difference compared to bottled juice.

✅Keep it Juicy: Tent the chicken with foil for 5 minutes after removing it from the oven to let the juices redistribute.

This Sheet Pan Lemon Herb Chicken with Asparagus has all the qualities of a perfect dinner: it’s healthy, flavourful, quick, and incredibly easy to make. Plus, it’s endlessly versatile, making it a recipe you’ll want to keep on repeat! 🌟