Sheet Pan Lemon Herb Chicken
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb baby potatoes, halved or quartered
- 1 bunch asparagus, woody ends trimmed
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 large lemon, juiced (plus extra slices for roasting)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet with non-stick spray or line it with parchment paper for even easier cleanup.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper until well combined.
- Place the chicken pieces and the halved baby potatoes on the prepared sheet pan. Pour about two-thirds of the marinade over them and toss with your hands or tongs until everything is evenly coated. Spread them out in a single layer, ensuring the potatoes are cut-side down for better browning.
- Place the sheet pan in the oven and roast for 15 minutes. This gives the potatoes a head start since they take longer to cook than the vegetables.
- Remove the pan from the oven. Move the chicken and potatoes slightly to make room for the asparagus. Drizzle the remaining marinade over the asparagus and add a few lemon slices to the pan. Return the tray to the oven.
- Roast for another 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Garnish with fresh parsley if desired and serve immediately.
Find it online: https://www.diannemeals.com/dinner/sheet-pan-lemon-herb-chicken/