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Roasted asparagus with chicken plated dish

Roasted Asparagus with Chicken

One-pan roasted chicken and asparagus baked with olive oil, herbs, and parmesan for a quick, flavorful weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 360 kcal

Equipment

  • rimmed baking sheet
  • Small Mixing Bowl
  • Measuring spoons
  • tongs
  • Grater

Ingredients
  

  • 4 boneless skinless chicken breasts about 6 ounces each
  • 3 tablespoons olive oil divided if desired
  • 1 ½ teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1 ½ teaspoons garlic powder
  • 3 teaspoons Italian herb blend seasoning
  • ½ lemon juiced
  • 1 pound asparagus woody ends trimmed
  • 2 –3 tablespoons grated Parmesan cheese

Instructions
 

  • Preheat and prep: Preheat the oven to 375°F and lightly grease a rimmed baking sheet. Arrange the chicken breasts on one side and the asparagus on the other so everything roasts evenly.
  • Mix seasoning: In a small bowl, stir together the salt, cracked black pepper, garlic powder, and Italian herb blend. Use this herb mix to season the chicken and the asparagus.
  • Coat with oil: Drizzle olive oil evenly over the asparagus and the chicken. Toss the asparagus briefly to coat and run your fingers over the chicken to distribute oil. This helps the Roasted Asparagus with Chicken develop color.
  • Season: Sprinkle the herb mixture over the chicken and asparagus, turning pieces to coat all sides. Make sure each chicken breast gets a light, even layer of seasoning for consistent flavor.
  • Add lemon and cheese: Squeeze fresh lemon juice over the chicken and asparagus, and, if you like, lay thin lemon slices between asparagus spears. Finish by sprinkling grated Parmesan over the asparagus to add a savory crust.
  • Bake: Place the baking sheet in the oven and bake for 15–20 minutes. Check the thicker chicken breast for doneness by slicing the center or using an instant-read thermometer that reads 165°F. The asparagus should be tender with slightly browned tips.
  • Rest and serve: Let the chicken rest for 3–5 minutes after baking so juices settle. Transfer the roasted asparagus and chicken to plates, spoon any pan juices over the meat, and serve immediately.

Notes

Tips: If chicken breasts are thick, pound to even thickness for even cooking. You can rotate the baking sheet halfway through cooking for even browning. Store leftovers in the fridge for 2–3 days.