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Lemon Herb Chicken and Asparagus

Discover this game-changing lemon herb chicken and asparagus recipe that looks gourmet but takes just 30 minutes to make. Bright Mediterranean flavors, juicy chicken, and perfectly roasted asparagus create an impressive one-pan dinner with minimal cleanup.
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Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Equipment

  • Baking sheet
  • Mixing bowl
  • Meat thermometer (recommended)

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 lbs)
  • 1 bunch fresh asparagus (about 1 lb), woody ends trimmed
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for heat lovers)
  • 2 tablespoons honey or maple syrup
  • Lemon slices for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C). While it's heating up, grab your favorite baking sheet. Line it with parchment paper if you're feeling fancy (or lazy about cleaning).
  • Prep the chicken breasts – if they're super thick, slice them horizontally or pound them to an even thickness (about ¾ inch). Because nobody wants to bite into chicken that's both overdone and raw at the same time. Culinary paradox avoided!
  • Make the marinade/sauce by whisking together olive oil, minced garlic, lemon zest, lemon juice, herbs, salt, pepper, red pepper flakes (if using), and honey in a bowl. Take a moment to smell it – that's the scent of dinner victory.
  • Place the chicken on your baking sheet and brush with half the marinade. Make sure you really slather it on there – this is no time for moderation.
  • Arrange asparagus around the chicken in a single layer. Drizzle the remaining marinade over the asparagus, tossing to coat. Pro tip: If your asparagus stalks are thick, give them a head start in the oven for 5 minutes before adding the chicken.
  • Bake for 18-22 minutes until chicken reaches 165°F (74°C) internal temperature and asparagus is tender but still slightly crisp. Thinner chicken breasts might cook faster, so keep an eye on them! Nobody likes dry chicken – it's the culinary equivalent of a bad joke.
  • Let the chicken rest for 5 minutes before serving. Garnish with lemon slices and any remaining fresh herbs. Look at you, being all chef-like with your garnishes!

Notes

  • Substitution notes: No fresh herbs? Use 2 teaspoons dried herbs instead. Chicken thighs work perfectly if you prefer darker meat. For a dairy boost, sprinkle with feta or parmesan before serving.
  • Dietary notes: This recipe is naturally gluten-free, dairy-free, and paleo-friendly. It's also low-carb if you're into that sort of thing.
  • For juicier chicken: Brining the chicken breasts in salt water (2 tablespoons salt dissolved in 4 cups water) for 15-30 minutes before cooking makes a HUGE difference in moisture retention.
  • Asparagus wisdom: The asparagus stalks should be about the same thickness for even cooking. If you have a mix, place thicker stalks toward the outside of the pan where it's hotter.
  • Make-ahead option: Prep the marinade up to 2 days in advance and store in the fridge. Your future self will thank you.