Sheet Pan Chicken and Asparagus
Experience the ease and flavor of our Sheet Pan Chicken and Asparagus, a delightful dish that brings together juicy chicken cutlets, vibrant asparagus, and hearty baby potatoes—all roasted to perfection on a single baking sheet. Perfect for busy weeknights or meal prepping, this meal is not only quick to make but also packed with protein and nutrients. With zesty lemon, aromatic garlic, and fresh herbs in the marinade, every bite bursts with flavor. Ready in under 30 minutes, this one-pan wonder simplifies cleanup while delivering a satisfying meal that your family will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 chicken cutlets (or 2 chicken breasts sliced in half)
- 2 cups baby potatoes
- 1 lb asparagus
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic (minced)
- Fresh herbs (parsley, rosemary, dill)
- Salt & pepper
Instructions
- Preheat oven to 425°F (220°C).
- In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, chopped herbs, salt, and pepper. Add chicken cutlets and marinate for 10 minutes.
- On a parchment-lined baking sheet, arrange halved baby potatoes. Drizzle with olive oil and season with salt, pepper, and paprika; toss to coat.
- Place marinated chicken cutlets on the baking sheet alongside the potatoes.
- Bake for 20 minutes. Trim the ends of the asparagus; add to the pan with a drizzle of olive oil and seasoning after 20 minutes.
- Return to oven for an additional 10 minutes until everything is tender.
Nutrition
- Serving Size: 1 portion (approximately 300g)
- Calories: 410
- Sugar: 2g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Find it online: https://goldenrecipetime.com/sheet-pan-chicken-and-asparagus/