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Lemon Chicken and Asparagus Sheet Pan Dinner

This Lemon Chicken and Asparagus Sheet Pan Dinner is the ultimate weeknight lifesaver. It's healthy, quick, and incredibly flavorful. Made with zesty lemon, garlic, Herbs de Provence, and olive oil, it's perfectly balanced with just a hint of sweetness from maple syrup. Asparagus adds a nutritious crunch, and the one-pan style makes cleanup a breeze. This dish is gluten-free, dairy-free, and fits paleo or clean-eating diets.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts about 4 pieces
  • 2 teaspoons Herbs de Provence
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1.5 pounds asparagus ends trimmed
  • 1 lemon sliced thin

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk
  • Parchment paper
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Place the chicken breasts evenly spaced on the baking sheet.
  3. In a small bowl, whisk together Herbs de Provence, garlic, olive oil, honey/maple syrup, lemon zest, lemon juice, salt, and pepper.
  4. Pour half the mixture over the chicken breasts and bake for 20 minutes.
  5. Toss trimmed asparagus in the remaining mixture and set aside.
  6. When chicken is nearly done, remove from the oven, set oven to broil.
  7. Arrange asparagus around the chicken and drizzle with leftover mixture.
  8. Place lemon slices over everything and return to the oven.
  9. Broil for about 10 minutes until asparagus is tender and chicken is golden and cooked through.
  10. Serve hot with your favorite side.

Notes

  • Use parchment carefully—make sure no edges are exposed under the broiler.
  • Try other veggies like broccoli, broccolini, or green beans as substitutes for asparagus.
  • To store: Refrigerate leftovers for up to 4 days. Reheat in a skillet with a bit of water or in the microwave.
  • To freeze: Freeze chicken only for up to 3 months. Avoid freezing asparagus to prevent sogginess.
  • Make it a meal: Pair with mashed cauliflower, rice, or a fresh spring salad.