Sheet Pan Lemon Chicken with Potatoes & Asparagus
Use half of the chicken in this dinner, then save the second half for another dinner. It’s perfect with pasta or over salad greens.
- Cook Time: 55 mins
- Total Time: 55 mins
Ingredients
Scale
- 3–4 pounds chicken breast
- 2–3 lemons zested and juiced
- 1/2 cup olive oil
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoons fresh herbs (basil, thyme, parsley)
- 2 pounds new potatoes, cut in half
- 1 pound asparagus, trimmed
Instructions
- Prepare the marinade in the same pan you’ll store in the fridge. Combine lemon zest and juice, olive oil, pepper, salt and herbs.
- Assemble chicken breasts in the marinade, moving around to coat entirely. Cover and marinade in the fridge at least 3 hours or overnight.
- Preheat oven to 400 degrees F. Arrange chicken and potatoes on a sheet pan. Pour a little of the pan’s marinade onto the potatoes and rub them until coated. (Tip: The potatoes will cook more evenly if you put the cut side down.) Cover with foil and roast for 30 minutes.
- Remove the foil and roast for another 15 minutes. This gives the chicken and potatoes a little color.
- Add asparagus, cover and roast one more time for about 10 minutes.
- Arrange on a platter and squeeze with fresh lemon juice, plus a sprinkle of salt and pepper.