This Sheet Pan Lemon Herb Chicken is quick and easy, perfect for a busy weeknight dinner!
This foolproof Easy Sheet Pan Lemon Herb Chicken amazingly easy. Chicken is juicy, with tender asparagus all in one pan!
Lemon is my favorite accent with chicken and or veggies or even fish for that matter. I always use this lemon juicer, and lemon zester, both are super easy to use. It just adds that bit of freshness that makes the dish pop! Lemons are as crucial a flavor enhancer as salt is in my opinion. So for that reason, I always, always have lemons on hand!
If your a chicken lover like my family, check out my other chicken dinner recipes!
- Lemon Garlic Herb Roasted Chicken and Potatoes
- Crispy Skillet Chicken Thighs
- Teriyaki Chicken
- Cheez-It Chicken Tenders
- Crispy Chicken Cutlets
Make sure you get up under the skin as much as possible with that buttery herb mixture. The butter is what helps the skin get that crispy goodness that we love. So make sure you use it all.
More chicken recipes
- Grilled Chicken with Avocado Salsa
- Crispy Skillet Chicken Thighs
- Slow Cooker Lemon Honey Chicken and Vegetables
- Paprika Chicken and Rice Bake
- Crispy Chicken Cutlets
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Easy Sheet Pan Lemon Herb Chicken and Parmesan Asparagus
This Sheet Pan Lemon Herb Chicken is quick and easy, perfect for a busy weeknight dinner!
Ingredients
- 4 bone-in skin on chicken breasts
- 6 tablespoons butter melted
- zest of 1 lemon plus juice
- 2 tablespoon olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 lb asparagus
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 400
- Rinse the asparagus and trim off woody end pieces, set aside
- In a small bowl, mix butter, lemon zest, plus juice of 1/2 lemon, and herbs
- Working with one breast at a time, use your fingers to carefully separate the skin from the meat. Rub some butter herb mixture under the skin, Then brush some over the top.
- Place the chicken breasts on a rimmed baking sheet. Bake 30 minutes.
- Remove pan from oven place asparagus around the chicken and drizzle with 2 tablespoons olive oil. Sprinkle kosher salt and freshly ground pepper. Sprinkle Parmesan over the asparagus. Bake for another 8-10 minutes.
- Remove from oven, squeeze remaining half of lemon over chicken and veggies.
Notes
If using boneless chicken breasts cook for about 18-20 minutes then add asparagus and cook another 8-10 minutes.
Nutrition Information
Yield
4Serving Size
1 gramsAmount Per Serving Calories 171Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 11mgSodium 712mgCarbohydrates 16gFiber 3gSugar 9gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
8 tablespoons is a cube or stick of butter. You need 6 tablespoons for this recipe 🙂
How much butter is a “cube” ?.
Yes you can use dried herbs Meg. Dried herbs are a lot stronger then fresh, so you would use 2 teaspoons of dried Rosemary and Thyme. Hope this helps 🙂
Can I use dried Rosemary and Thyme for this recipe? If so, would I use the same amount as fresh?
Can’t wait to try this recipe out!
Yes it would be no problem to double it 🙂
Looks awesome can’t wait to make it!! I love fresh herbs! Could I double this?
Yes Terri, Its the same. Hope you enjoy it 🙂
planning on making this for dinner tonight, looks great - the recipe calls for 3/4 of a cube of butter - is that the same as a stick?
Thanks
Terri
Yes, 20 minutes for boneless. Hope this helps Allison 🙂
If I am using boneless breasts, when you say cook for twenty minutes instead is that for the 30 minutes with the bone in option? Thanks!
This is a keeper !