Description
This Sheet Pan Chicken and Asparagus recipe is your go-to solution for a quick, flavorful dinner that brings the ease of one-pan cooking to your kitchen. In just under 30 minutes, you can enjoy tender marinated chicken paired with crisp asparagus and hearty baby potatoes, all roasted together for a dish that’s both satisfying and nutritious. Ideal for busy weeknights or meal prep, this recipe allows for endless variations depending on your available ingredients. Impress family and friends with this wholesome meal that’s as easy to prepare as it is delicious.
Ingredients
Scale
- 4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 2 cloves garlic minced
- 1 tbsp fresh parsley (finely chopped; or 1 tsp dried)
- 1 tbsp fresh rosemary (finely chopped; or 1 tsp dried)
- 1 tsp fresh dill (finely chopped; or 1/2 tsp dried)
- 1/2 tsp each salt & pepper
- 1 tbsp olive oil
- 2 cups baby potatoes, sliced in half
- 1/2 tsp paprika
- 1 lb asparagus
- 1 tsp olive oil
Instructions
- Preheat the oven to 425°F.
- In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, herbs, salt, and pepper. Add chicken and marinate for 10 minutes.
- On a parchment-lined baking sheet, toss sliced potatoes with olive oil and seasonings.
- Add marinated chicken to the baking sheet; bake for 20 minutes.
- Trim asparagus ends; add them to the pan along with additional olive oil and seasoning. Bake for another 10 minutes until everything is cooked through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg