sheet pan lemon herb chicken on a baking sheet with asparagus

Easy Sheet Pan Lemon Herb Chicken and Parmesan Asparagus

Course Dinner
Cuisine American
Servings 4


  • 3 bone-in skin on chicken breasts
  • 3/4 cube butter melted
  • zest 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


  1. Preheat oven to 400
  2. Rinse the asparagus and trim off woody end pieces, set aside
  3. In a small bowl, mix butter, lemon zest, plus juice of 1/2 lemon, and herbs
  4. 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.
  5. Place the chicken breasts on a rimmed baking sheet. Bake 30 minutes
  6. 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 12 minutes.
  7. Remove from oven, squeeze remaining half of lemon over chicken and veggies.
  8. **Note** if using boneless chicken breasts cook for about 20 minutes