Easy Sheet Pan Lemon Herb Chicken and Parmesan Asparagus

Chicken breasts with asparagus on a baking sheet.

Easy Sheet Pan Lemon Herb Chicken and Parmesan Asparagus

Sheet Pan Lemon Herb Chicken and Asparagus is a quick and easy dinner, with juicy chicken, tender asparagus and all made in one pan, perfect for those busy weeknights!

Course Entrees, One-pot Dishes

Cuisine American

Keyword chicken breast, herb chicken, one pan, roasted asparagus

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 171kcal

Author Wendie

Equipment

Ingredients

3-4 bone-in skin on chicken breasts about 4 pounds
6 tablespoons butter softened
1 lemon zest plus the juice
3 garlic cloves minced
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
1 1/2 teaspoon kosher salt divided
1 teaspoon pepper divided
2 tablespoon olive oil
1 lb asparagus
1/4 cup Parmesan cheese

Instructions

Preheat oven to 375
Rinse the asparagus and trim off woody end pieces, set aside
In a small bowl, mix butter, lemon zest, half the lemon juice, garlic, thyme, and rosemary.
Place the chicken breasts on a cutting board and pat dry with paper towels. 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 spread the rest over the tops. Season with salt and pepper.
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 remaining 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 you're using boneless chicken breasts cook for about 18-20 minutes then add asparagus and cook another 8-10 minutes.

If your asparagus is super thin bake it for 5-6 minutes.

You can use 1 teaspoon of dried rosemary and thyme instead of the fresh.

Nutrition