Sheet Pan Dinner with Asparagus and Chicken
A simple and flavorful sheet pan dinner featuring tender chicken breasts, fresh asparagus, and baby potatoes all roasted together with garlic and herbs for an easy, healthy 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, sliced
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the baby potatoes with 1 tablespoon of olive oil, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the dried thyme and rosemary. Toss to coat evenly.
Spread the potatoes on a large sheet pan in a single layer. Roast in the preheated oven for 15 minutes.
While the potatoes roast, pat the chicken breasts dry with paper towels.
In the same large bowl, combine the chicken breasts with 2 tablespoons olive oil, the remaining minced garlic, paprika, remaining thyme and rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the chicken evenly.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Add the asparagus and chicken breasts to the pan, arranging them evenly.
Place lemon slices over the chicken and asparagus.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender-crisp.
Remove from the oven and let rest for 5 minutes before serving.