Roasted Asparagus with Chicken
A quick sheet-pan dinner of tender chicken breasts and roasted asparagus, finished with lemon and parmesan.
Equipment
- Oven
- rimmed baking sheet
- Small Bowl
- Measuring spoons
- Citrus juicer or lemon reamer
- Grater
Ingredients
- 2 boneless skinless chicken breasts about 1 pound
- 1.5 tablespoons olive oil plus extra for drizzling
- 1 teaspoon salt and 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb blend seasoning or dried oregano and basil
- 1 lemon juiced, plus optional slices for baking
- 1 pound asparagus trimmed
- 2 –3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a rimmed baking sheet.
- In a small bowl, combine salt, pepper, garlic powder, and Italian herb seasoning.
- Arrange the chicken breasts and asparagus in a single layer on one half of the baking sheet.
- Spread chicken and asparagus in single layers on their own halves for even cooking.
- Drizzle 1.5 tablespoons olive oil over the chicken and asparagus, tossing to coat.
- Season all over with the herb mixture.
- Squeeze fresh lemon juice over the chicken and asparagus; add lemon slices if desired.
- Sprinkle 2–3 tablespoons of grated Parmesan cheese over the asparagus.
- Bake for 15–20 minutes until the asparagus is tender and the chicken's juices run clear.
- Confirm chicken reaches an internal temperature of 165°F (74°C).
- Serve immediately.
Notes
Tips: For best results, use evenly sized chicken breasts to ensure uniform cooking. If you prefer crisper asparagus, bake a few extra minutes, but watch closely to avoid overcooking the chicken.