Name: Easy Sheet Pan Lemon Herb Chicken and Parmesan Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
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

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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!

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

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Yield: 4

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!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Total Time 1 hour 20 minutes

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

Serving Size

1 grams
Amount 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.