Baked Lemon Chicken with Asparagus

I’m a woman with a pan and a plan: Baked Lemon Chicken. 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

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

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

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!

Tools I used to make this recipe:

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
4.82 from 16 votes
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Baked Lemon Chicken

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Easy, healthy Baked Lemon Chicken with garlic, rosemary, potatoes, and asparagus. Everything cooks on ONE pan. Delicious and perfect for busy weeknights!


  • 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


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
Course: Main Course
Cuisine: American
Keyword: Baked Lemon Chicken, Healthy Baked Chicken Recipe, One Pan Meal

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 389, Fat: 10g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 450mg, Carbohydrates: 30g, Fiber: 7g, Sugar: 5g, Protein: 43g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. The perfect weeknight meal!! Love this, Erin! :)

  2. Shawnna Griffin Reply

    hey girl- this looks so yummy!

  3. This looks great Erin, and thanks for including the nutritional information. Making it for tonight’s dinner!

    • I hope you LOVE it Dean!

      • Erin, my family loved it so much, they made me make it again the next night! Thanks for such a great recipe. And to Nanci- if we were neighbors, there would definitely be a seat for you at my table!

        • HOORAY, I’m so glad the recipe was a winner, Dean! Thank you so much for taking the time to share this lovely review. :)

    • I wish Dean would make this for me, but alas…..I’ll have to do it myself (kind of like the laundry that doesn’t get done by itself)!!! Looks yummy – trying this week!

  4. This is like a spring-time version of my favorite kind of dinners!  Fast, easy, and full of fresh flavor!

  5. This looks so flavorful and delish!!! <3

  6. Whilst I won’t be including the chicken, I adore this flavour combination! So light and fresh for the Spring, its one of those meals that wipes away the months of carb loading!

    Thanks for the inspiration, I’m now looking forward to Spring meals!


  7. Oh my goodness….this is so yummy! It made both parents and teenagers happy tonight. It has already been requested that I make it again. Thank you for such a great recipe!

    • Kellie, I’m so glad to hear the recipe was a winner! Thank you so much for giving it a try and leaving this great feedback!

  8. Made this for dinner tonight. It was really good. Thank you!

  9. Soooo yummy! I used boneless skinless breasts and thighs. The thighs were tastier and I’ll probably skip the breasts next time. Instead of garlic powder I used a blend called Garlic Garni. And I put the cut up potatoes, olive oil and rosemary in a big Ziploc bag to mix. Then I used the same bag for the asparagus, chicken, and lemon zest and juice. Made even less clean up. I always line my sheet pans with either foil or parchment paper. The flavors in this are so fresh and tasty.

    • YAY Cyndi, I’m so happy to hear you enjoyed the recipe! I really appreciate your taking the time to leave this feedback and share your tips for flavors and easy cleanup. Yum!

  10. Alexis Nicole Young Reply

    I made this dish last night and me and my husband loved it! The directions are so easy I was able to get it done while having my baby strapped to me. Not only is it flavorful, it’s healthy too. I will definitely keep it in rotation.

    • Alexis, I’m so excited to hear that you and your husband enjoyed this dish—and that it’s still easy to put together even when you have a baby strapped on! :) Thank you for taking the time to leave this awesome review!

  11. Don’t care for Rosemary’s  flavor any other herb ? 

  12. I made this with fresh green beans instead of asparagus and it was delicious. I never thought chicken, green beans, and potatoes could be so flavorful, especially the fresh rosemary. Thanks for the one-pan recipes. I’ve never tried those before and I think they’ll be a life changer for me!!

    • You’re welcome, Anne! I’m so happy to hear you enjoyed this—and green beans sound like a great substitution. Thanks so much for reporting back!

    • Making this tonight with green beans! glad it worked. Although I have 2 teenage sons so the 1-sheet pan will probably end up being 2-sheet pans because boys eat a lot.

  13. Writing this while it’s in the oven because this is the second time I’ve made this recipe in 2 weeks! So flavorful and healthy! 

  14. Going to try for a pot luck dinner this weekend. Question: there are lemon slices in the photo. When do I add these?. Thanks

    • Hi Debra, if you’d like, you can use the lemon slices as a garnish and put them on at the very end. I hope you enjoy the recipe!

  15. Thank you for this great recipe. My husband and my picky 5 year old loved it. I’ll make this again, for sure. 

  16. I bought all the ingredients to make this tonight for dinner but forgot the freaking lemon ? can i use lemon juice as a substitute?

  17. Can I use thighs and drumsticks, bone in?

    • Hi Annie, yes, you could substitute another cut of chicken, but keep in mind that the cooking time will differ. You would probably need to season the chicken separately from the asparagus and add it to the roasting pan with the potatoes a little earlier in the process to make sure it is cooked through.

  18. My husband and I LOVED this recipe!!! Healthy and DELICIOUS!

  19. I love a good sheetpan recipe! I’m gonna try this one for dinner tonight- it sounds delicious!

  20. Hi, just curious if you could substitute sweet potatoes for the baby red potatoes. Would the cooking time be different?

    • Hi Manny, yes, I think you could make that swap! As long as the pieces are cut to the 1 inch size in the recipe, it should take about the same amount of time. Enjoy!

  21. Thanks for posting this Erin,
    I came across this recipe via a web search but there was one question I wanted to ask, about substituting swede / rutabaga for the potatoes. As I understand these take longer to roast in the oven and I’m rather new to the art of cooking – would you say there’s any adequate replacement for potatoes in this dish, and would even subtly different flavours best less suitable when teamed with asparagus? Also, would ‘tougher’ substitutes require a little parboiling? Thanks again.

    • Dion, if you use a harder veggie, I would still roast it—just start it at least 10 minutes earlier. You also could roast it on a different pan so that you can remove it from the oven once it’s tender. I hope you enjoy the recipe!

  22. This was so yummy! I was craving baked potatoes so I did that instead of red potatoes. The chicken and asparagus was so good! I will go 15 minutes instead of 20 on the chicken next time. We loved this and will definitely make it again!

  23. Hi Erin, Than your for sharing your recipe! I’m going to make this for my troop. How would you adjust for a family of 6? Five adults and one child. We have three generations living in our home haha! Would you suggest two sheet pans and just double it or would you suggest tweaking the recipe numbers? I appreciate your thoughts!

    • Hi Lyndsey, I think I would just double the recipe and use two sheet pans—leftovers will keep for a few days in the fridge if there’s extra! I hope you enjoy!

  24. This was a great recipe with amazing flavor! Chicken breasts were a little dry so will try with thighs next time!

  25. Looked great and easy to make!

  26. I’m not a poster or follow blogs or anything but this recipe is SO GOOD I have to tell you thankful Erin!! My 1yr, 2 yr & 4yr old picked out & at the asparagus 1st! Definitely going to know this recipe by heart. So glad i found Well Plated, you have a fan for life <3
    Ps your sugar cookie recipe is almost to good for words

  27. The pictures show lemon slices. The recipe only calls for lemon juice and zest. Which is correct?

    • Hi Donna, I used them as a garnish for the photos, so they’re not in the recipe. If you’d like, you can add them after the dish is finished.

  28. what do you do with the lemon wedges ….throw them out or do you eat them with the meal

    • Hi! I used the extra lemon wedges pictured as a garnish, but you can stick with the 1 lemon called for in the instructions if you don’t think you’d use the extra lemon. I hope you enjoy!

    • What are some must have around the kitchen (seasonings, meats, ect) ????? (That accommodate your recipes specifically)

      • Hi Cassie! I like using chicken and ground turkey or chicken. As for spices, I recommend garlic, onion, Italian seasoning, chili powder, and cumin. Those are some common ones, but you’ll want to check out individual recipes that sound good for complete ingredient lists!

  29. May be a silly question but do you cut the breasts into bite size chunks? Going to try this as a meal prep for lunches next week!

  30. I made this about a month ago and I’m making it again now! I absolutely loved the recipe, I make a lemon thyme skillet dish & thought this was a great way to change up my lemon chicken dish. The potatoes were crispy, asparagus were roasted delicious-ness and the flavor of the herbs with everything was perfect! I had a thought for those who wanted the lemons on the pan; roast the slices on the same pan, they become carmelized and so sweet, like candy. 😉

  31. Amanda Brinkman-Brockman Reply

    So easy!  I made this just as Erin directed and it turned out fantastic!  It will go on my meal plan rotation. 

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