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Sheet Pan Chicken and Asparagus

Sheet Pan Chicken and Asparagus
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Experience a delightful and hassle-free meal with this Sheet Pan Chicken and Asparagus recipe! Ideal for busy weeknights, this one-pan wonder combines tender chicken cutlets, vibrant asparagus, and flavorful baby potatoes—all roasted to perfection in under 30 minutes. The dish is not only quick to prepare but also allows for easy cleanup, making it a perfect option for meal prep. With fresh herbs and zesty lemon juice enhancing the flavors, you’ll enjoy a nutritious meal that’s both filling and satisfying. Serve it alongside your favorite grains or salads for a complete dinner your whole family will love.

Ingredients

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  • 4 chicken cutlets
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh dill, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups baby potatoes, sliced in half
  • 1/2 tsp paprika
  • 1 lb asparagus

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, fresh herbs, salt, and pepper. Marinate the chicken cutlets for about 10 minutes.
  3. On a parchment-lined baking sheet, add halved baby potatoes drizzled with olive oil and seasoned with salt, pepper, and paprika.
  4. Place the marinated chicken on the same baking sheet as the potatoes and bake for 20 minutes.
  5. Trim the asparagus while the chicken bakes. After 20 minutes, add asparagus to the pan with a drizzle of olive oil and seasonings. Bake for another 10 minutes until everything is tender.
  6. Serve hot!

Nutrition

Find it online: https://simplytastes.com/sheet-pan-chicken-and-asparagus/