Sheet Pan Dinner with Asparagus and Chicken
A simple and delicious sheet pan dinner featuring tender chicken breasts, fresh asparagus, and baby potatoes, all roasted together with garlic and herbs for an easy, wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)
1 pound fresh asparagus, trimmed
1 pound baby potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the minced garlic. Toss to coat evenly.
Spread the potatoes on one side of a large sheet pan in a single layer. Roast in the preheated oven for 10 minutes.
While the potatoes roast, pat the chicken breasts dry with paper towels.
In the same large bowl, combine the chicken breasts, asparagus, remaining 2 tablespoons olive oil, remaining minced garlic, dried thyme, dried rosemary, paprika, remaining salt, and pepper. Toss well to coat all ingredients.
After the potatoes have roasted for 10 minutes, remove the sheet pan from the oven. Add the chicken breasts and asparagus to the other side of the sheet pan in a single layer.
Return the sheet pan to the oven and roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender-crisp.
Remove the sheet pan from the oven. Let the chicken rest for 5 minutes.
Serve the chicken, asparagus, and potatoes with lemon wedges for squeezing over the top.