Sheet Pan Chicken and Asparagus
This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!
Servings: 4 servings
Calories: 238kcal
Ingredients
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp dried (or fresh) parsley
- 1/2 tsp dried rosemary
- 1/2 tsp each salt & pepper
- 1 cup baby potatoes, sliced in half
- 4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
- 1 bunch asparagus
Instructions
- Preheat oven to 425 F. In a small bowl, mix olive oil, lemon juice, garlic, parsley and rosemary together.
- Add baby potatoes and chicken to a parchment-lined baking sheet and toss with lemon mixture. Bake for 20 minutes.
- Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, seasoning with more salt & pepper, and bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!
Video
Notes
Choose medium-width asparagus stalks so they cook through without getting mushy.
Trim the bottoms off each asparagus spear.
Use boneless skinless chicken thighs for a juicier cut of meat.
Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top of the chicken then reheat in the microwave for 1-2 minutes.
Freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight then follow the reheating instructions.
Nutrition
Calories: 238kcal | Carbohydrates: 14g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 213mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 7.4mg | Calcium: 20mg | Iron: 2.9mg