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–+ servings
Sheet pan chicken and asparagus with baby potatoes
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4.79 from 96 votes

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 325kcal
Author: Taylor Stinson

Equipment

Ingredients

Chicken marinade

  • 4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley finely chopped; or 1 tsp dried
  • 1 tbsp fresh rosemary finely chopped; or 1 tsp dried
  • 1 tsp fresh dill finely chopped; or 1/2 tsp dried
  • 1/2 tsp each salt & pepper

Potatoes

  • 1 tbsp olive oil
  • 2 cups baby potatoes, sliced in half
  • 1/2 tsp paprika
  • 1/2 tsp each salt & pepper

Asparagus

  • 1 lb asparagus
  • 1 tsp olive oil

Instructions

  • Preheat oven to 425 F. In a large bowl, mix olive oil, lemon juice, dijon mustard, garlic, parsley, rosemary, dill and salt & pepper together. Add chicken cutlets and marinate for 10 minutes.
  • Add baby potatoes to a parchment-lined baking sheet and toss with a bit of olive oil and season with salt, pepper and paprika. Add marinated chicken to the baking sheet. 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, drizzle with a bit of olive oil and season with more salt & pepper. Bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!

Notes

Choose medium-width asparagus stalks so they cook through without getting mushy.
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: 325kcal | Carbohydrates: 25g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 723mg | Potassium: 1151mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1118IU | Vitamin C: 35mg | Calcium: 54mg | Iron: 4mg