Description
A wholesome and flavorful Sheet Pan Chicken and Asparagus recipe that combines tender chicken breasts, roasted red potatoes, and crisp asparagus tossed in a zesty lemon garlic honey sauce, all cooked together on one pan for an easy, healthy dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 1 lb. chicken breasts (pounded to 1-inch thick, cut into 4-oz. portions)
Sauce
- 3 Tbsp. butter (melted, or olive oil)
- 2 Tbsp. lemon juice (freshly squeezed)
- 2 tsp. lemon zest
- 3 garlic cloves (finely minced)
- 1 ½ Tbsp. honey (agave nectar or pure maple syrup)
- 1 tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
Vegetables
- 1 lb. asparagus (ends trimmed, cut into 2-inch pieces)
- 1 lb. red potatoes (cut into thin wedges)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s ready for roasting the chicken and vegetables.
- Prepare Chicken: Pound the chicken breasts with a meat mallet until they are 1-inch thick for even cooking. If the chicken breasts are large, cut them into four equal 4-ounce portions to ensure fast and uniform cooking.
- Make the Sauce: In a medium-sized bowl, whisk together melted butter or olive oil, freshly squeezed lemon juice, lemon zest, finely minced garlic cloves, honey (or your choice of agave nectar or maple syrup), salt, and black pepper, creating a tangy and slightly sweet marinade.
- Season Chicken: Place the chicken breasts in the center of a baking sheet lined with parchment paper. Using a basting brush, coat the chicken evenly with 2 tablespoons of the prepared sauce to start infusing flavor.
- Season Potatoes and Bake: Toss the thinly sliced red potatoes in a bowl with half of the remaining sauce, ensuring each wedge is well-coated. Arrange the potatoes evenly around the chicken breasts on the baking sheet. Bake everything in the preheated oven for 17-20 minutes, allowing the potatoes to begin roasting and the chicken to start cooking through.
- Cook Asparagus: While the chicken and potatoes are baking, toss the asparagus pieces in the same bowl with the remaining sauce to coat thoroughly. After the initial baking time, add the asparagus to the baking sheet alongside the chicken and potatoes. Continue cooking for an additional 12-15 minutes, or until the asparagus is tender to your liking and the chicken reaches an internal temperature of 165 degrees Fahrenheit, verified with a meat thermometer. Serve immediately, optionally garnishing with extra black pepper and lemon zest for added brightness and spice.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F internal temperature.
- You can substitute butter with olive oil for a lighter option or to make it dairy-free.
- The honey in the sauce is optional but adds a nice balance to the lemon’s acidity.
- Cutting the potatoes into thin wedges helps them cook faster and get crispy.
- For best results, make sure to line the baking sheet with parchment paper to prevent sticking and ease cleanup.
