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!
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.
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.
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!
Baked Lemon Chicken
- 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.
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