Sheet-Pan Lemon-Garlic Chicken with Roasted Asparagus & Baby Potatoes
This vibrant sheet-pan dinner features juicy chicken breasts, crisp asparagus, and tender baby potatoes, all roasted together in a zesty lemon-garlic marinade. Perfect for busy weeknights, this meal is ready in just 30 minutes and requires minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 pound asparagus, trimmed
- 3 tbsp olive oil
- 1 large lemon, zested and juiced
- 3 pieces garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
🌡️ 425°FIn a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, thyme, salt, and pepper.
⏱️ 2 minutesAdd chicken breasts and halved baby potatoes to the bowl. Toss to coat evenly with the marinade.
⏱️ 2 minutesSpread chicken and potatoes in a single layer on the prepared sheet pan. Roast for 15 minutes.
⏱️ 15 minutes 🌡️ 425°FAdd asparagus to the pan, drizzle with a little olive oil, and toss gently. Continue roasting until chicken is cooked through and vegetables are tender, about 10 minutes more.
⏱️ 10 minutes 🌡️ 425°FRemove from oven. Let rest 2 minutes, then serve with extra lemon wedges if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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