Cooking Lucid
One-Pan Lemon Herb Roasted Chicken and Asparagus
Juicy chicken pieces and tender asparagus roasted together on a single pan with bright lemon and fragrant herbs. This fuss-free meal simplifies cleanup while delivering fantastic flavor.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Chicken and Asparagus
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
- 1 lb asparagus, tough ends trimmed
- 3 tbsp olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
Step 2 — For Serving (Optional)
- Cooked rice or crusty bread
Instructions
- 1
Preheat Oven and Prep Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Combine Ingredients
In a large bowl, combine the chicken pieces and trimmed asparagus. Drizzle with olive oil, lemon juice, and lemon zest. Add minced garlic, rosemary, thyme, salt, and pepper. Toss well to coat everything evenly.
- 3
Arrange on Pan
Spread the chicken and asparagus mixture in a single layer on the prepared baking sheet. Ensure pieces are not too crowded for even cooking.
- 4
Roast
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender-crisp. Stir halfway through cooking.
- 5
Serve
Serve hot, directly from the pan, or alongside cooked rice or crusty bread to soak up any juices.
Nutrition per serving: 480 cal · 35g protein · 15g carbs · 30g fat · 4g fiber
