Description
A delicious and easy Sheet Pan Chicken and Asparagus recipe that combines tender chicken breasts, crispy red potatoes, and fresh asparagus all cooked together with a flavorful lemon-garlic-honey butter sauce. Perfect for a healthy weeknight dinner ready in just 45 minutes.
Ingredients
Scale
Chicken
- 1 lb. chicken breasts (pounded to 1-inch thick, cut into 4-oz. portions)
Sauce
- 3 Tbsp. butter (melted, or olive oil)
- 2 Tbsp. lemon juice (freshly squeezed)
- 2 tsp. lemon zest
- 3 garlic cloves (finely minced)
- 1 ½ Tbsp. honey (agave nectar or pure maple syrup)
- 1 tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
Vegetables
- 1 lb. asparagus (ends trimmed, cut into 2-inch pieces)
- 1 lb. red potatoes (cut into thin wedges)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the ingredients evenly.
- Prepare Chicken: Use a meat mallet to pound the chicken breasts until they are 1-inch thick. If the breasts are large, cut them into four equal 4-ounce portions for even cooking.
- Make the Sauce: In a medium bowl, whisk together melted butter (or olive oil), freshly squeezed lemon juice, lemon zest, finely minced garlic, honey (or substitute), salt, and black pepper until well combined.
- Season Chicken: Place the chicken breasts down the center of a parchment paper-lined baking sheet. Brush 2 tablespoons of the prepared sauce over the chicken evenly using a basting brush.
- Season Potatoes and Start Baking: Place the red potato wedges in a large bowl and toss with half of the remaining sauce to coat thoroughly. Spread the potatoes in an even layer around the chicken on the baking sheet. Bake in the preheated oven for 17-20 minutes.
- Cook Asparagus and Finish Baking: Add the asparagus pieces to the same large bowl and toss with the remaining sauce. Add the asparagus to the baking sheet with the potatoes and chicken, distributing evenly. Continue baking for an additional 12-15 minutes, or until the asparagus is tender and the chicken reaches an internal temperature of 165°F. Use a meat thermometer to check doneness.
- Serve: Remove from the oven and serve immediately. Optionally, season with extra black pepper and lemon zest to taste. Enjoy your flavorful and wholesome sheet pan meal!
Notes
- To ensure even cooking, pound chicken breasts to uniform thickness.
- Check internal temperature of chicken with a meat thermometer to ensure it is fully cooked (165°F).
- Honey can be substituted with agave nectar or pure maple syrup for a different sweetness profile.
- Trim woody ends of asparagus before cutting into pieces for better texture.
- The recipe can be doubled or halved according to serving needs.
- Use parchment paper on the baking sheet for easier cleanup.
