I’m a woman with a pan and a plan: Baked Lemon Chicken with Asparagus. It cooks together on a single sheet pan, includes oodles of healthy veggies, and tastes extra fresh and peppy, thanks to the dynamic duo of lemon and garlic. If ever a meal were made for weeknights, this easy baked lemon chicken recipe would be it!

Easy, healthy Baked Lemon Chicken with Garlic and Rosemary. Add asparagus and potatoes for a DELICIOUS sheet pan meal that’s perfect for busy weeknights! The veggies are crispy, the chicken juicy, and the flavors so fresh. Our family loves this simple meal! Recipe at wellplated.com | @wellplated

Before we dive into the recipe, I want to say thank you for your kind wishes on Ben and my five-year wedding anniversary last week. We had a wonderful dinner and night’s stay in a historic downtown Milwaukee hotel. On Sunday, I slept in past 9 a.m. for the first time in months, made the best-ever fruit and cream topped–oatmeal for breakfast, and didn’t change out of my sweatpants. After traveling the past two weeks, I could not have dreamed of a better way to settle back in or to catch up with Ben.

Although I don’t for a moment regret our relaxing weekend, I’m sad to report that, despite my fondest wishes, my suitcase did not unpack itself, and my laundry mysteriously did not wash itself either. Reality has retuned. Fortunately, I have a new easy recipe that’s perfect for a manic Monday: Baked Lemon Chicken with Asparagus.

Healthy Baked Lemon Chicken with Garlic, Rosemary, Potatoes, and Asparagus. EASY, all-in-one sheet pan meal! So quick and easy, with NO clean up. Recipe at wellplated.com | @wellplated

About This Lemon Chicken Recipe

This healthy lemon chicken recipe is of the easiest dinners I’ve made in months, and I wouldn’t change a single thing about it. The only major flavor players are lemon, garlic, and rosemary, because that’s all the recipe needs. The potatoes and asparagus are ideal for spring, the chicken is tender and juicy, and the sheet-pan cooking method is near foolproof.

Sheet-pan-style suppers like this Baked Lemon Chicken are one of my favorite ways to cook, especially on busy weeknights. They provide an entire meal in one go, involve fewer dishes to wash, and are super adaptable to any ingredients you have on hand. If you are out of (or don’t care for) certain vegetables, swap them out for others and adjust the cooking time accordingly.

I usually opt for sheet-pan chicken (see Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts and Sheet Pan Maple Dijon Chicken and Vegetables), but other proteins work well too. For example, this Sheet Pan Baked Fish and Chips is a favorite on Fridays during Lent.

Now that we’ve begun to explore the sheet-pan possibilities, I highly recommend you stock up on a few of these stellar cooking weapons (I’ve owned a few of these sheet pans for years and still love them). The mealtime options are limited only by the contents of your imagination…or your refrigerator, and even then you can adjust.

Easy, healthy Baked Lemon Chicken with Garlic and Rosemary. Add asparagus, potaotes, or any of your favorite veggies for a quick weeknight meal! Recipe at wellplated.com | @wellplated

How to Store and Reheat This Recipe

  • To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. Reheat leftovers on a sheet pan in the oven at 350 degrees F until warmed through. You can also gently rewarm this dish in the microwave until hot.

Recommended Tools to Make This Recipe

Since, like my laundry, my dishes refuse to wash themselves, I’m glad I have this Baked Lemon Chicken with Asparagus recipe at my disposal. At least I’ll only have one pan to clean!

Easy, healthy Baked Lemon Chicken with Garlic and Rosemary. Add asparagus and potatoes for a DELICIOUS sheet pan meal that’s perfect for busy weeknights! The veggies are crispy, the chicken juicy, and the flavors so fresh. Our family loves this simple meal! Recipe at wellplated.com | @wellplated

Baked Lemon Chicken

4.89 from 27 votes
Easy, healthy Baked Lemon Chicken with garlic, rosemary, potatoes, and asparagus. Everything cooks on ONE pan. Delicious and perfect for busy weeknights!

Prep: 15 mins
Cook: 35 mins
Total: 50 mins

Servings: 4 servings


  • 1 pound baby red potatoes cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 2 tablespoons chopped fresh rosemary divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 pounds thin asparagus tough ends trimmed and discarded, cut into 2-inch pieces (about 2 bunches)
  • 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon garlic powder
  • 1 large lemon juice and zest (you should have about 1/4 cup lemon juice total)
  • Salt and freshly ground black pepper


  • Place a rack in the center of your oven, then preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with nonstick spray. Place the potatoes in the center and top with 1 tablespoon olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into an even layer. Place in the oven and roast for 20 minutes.
  • Meanwhile, place the asparagus, chicken, and garlic powder in a large bowl. Drizzle with the lemon juice and add the lemon zest, remaining 2 tablespoons olive oil, 1 tablespoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then transfer to the baking pan with the potatoes. With a spatula, loosely toss the ingredients so that they are evenly combined and spread into an even layer. Overlap the chicken as little as possible.
  • Return the pan to the oven and bake an additional 15 to 20 minutes, until the chicken is cooked through, stirring once or twice throughout. The asparagus may release some liquid, which you can carefully pour off the pan, or use a slotted spoon or spatula to serve so that you do not get this liquid on your plate. Enjoy hot.


  • Store leftovers in an airtight container in the refrigerator for up to 4 days.


Serving: 1(of 4)Calories: 389kcalCarbohydrates: 30gProtein: 43gFat: 10gSaturated Fat: 2gCholesterol: 83mgSodium: 450mgFiber: 7gSugar: 5g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This was absolutely excellent, herbs and seasoning spot on! I will definitely make again.  I did not have a lemon so used bottled lemon juice.  I did have to do the potatoes separately because there was not nearly enough room on one sheet pan for everything.  Also because the asparagus did give off juice like you said, I did drain it and put the asparagus and chicken on broil for a few minutes to brown because of a finicky husband.  I would recommend everyone try this you will not be disappointed.  Just delicious, I’d give it 10 stars if I could. 5 stars

  2. We used different vegetables in this, that we had in the refrigerator and it was great. I will be made again.5 stars

  3. Hi Erin, This recipe looks good but I would like to cook the chicken breasts whole and not cut them up. Would this change the temperature and/or the amount of time they should be cooked with the asparagus? Thanks.

    1. Hi Diana! I’ve never tried the recipe this way, so I can’t offer exact timing. If you decide to experiment, I’d love to hear how it goes!

    1. I’m sorry that this recipe wasn’t to your tastes, Courtney. I (and many other readers) have really enjoyed it, so I truly wish it would’ve been a hit for you too!

  4. Made this for my family tonight……BIG hit!! Family raved! It was easy to put together, easy to clean up, copied recipe exactly and absolutely delicuous!! Thank you, we will be trying the fall chicken one pan next ??5 stars

  5. My family loved it. Made exactly as described. Will make again soon. Fresh lemon and rosemary were so tasty.5 stars

  6. This looks amazing. I’m not a fan of asparagus. Any suggestions for vegetables that would pair well with this recipe?
    Thank you.

    1. Hi Lori! Other readers have reported success with using both potatoes and fresh green beans. I hope you enjoy it!

        1. Hi Lori! I haven’t tried the recipe with them myself, but other readers have used the cooking time listed with success. I hope you enjoy it!

  7. This was SO GOOD! I marinated the chicken in the lemon juice, lemon zest, olive oil, rosemary, salt and pepper mixture for several hours (not planned; I started dinner prep early and had to step away for longer than expected), and I substituted onion powder for garlic powder due to dietary restrictions. The chicken turned out so flavorful, and the potatoes and asparagus were cooked just the right amount. Will definitely make again!5 stars

  8. I’m not one for writing recipe reviews, but Erin deserves 5 stars for this one! It hits all 3 of my requirements for a perfect dinner: delicious, healthy and one-pan cleanup. As it was roasting in the oven, my husband of nearly 50 years kept saying how good it smelled, and he never said that before! We liked it so much, I sent the recipe to his sister up in NY. This one is definitely a keeper!5 stars

  9. Perfectly perfect! I used russet potatoes as I had them on hand. The fresh rosemary on the potatoes and the lemon on the chicken and asparagus made a perfectly tasty combination. Easy. Delicious. Quick. One pan. Great on calories. It just doesn’t get any better!5 stars

  10. I made this and it went over really well! We killed the left overs by adding garlic sausage medallions.
    We have fixed it twice now and batch 3 is in the oven!! This time we are substituting pork loin medallions for the chicken . We love it!5 stars

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