Sheet-Pan Chicken and Asparagus
A quick and elegant sheet-pan dinner featuring roasted chicken breasts and asparagus, ready in about 30 minutes.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (skinless, boneless) Trim any excess fat.
- 1 bunch asparagus Remove woody ends.
- 2 tablespoons olive oil
- 2 cloves garlic, minced Or 1 tsp garlic powder in a pinch.
- to taste Salt Freshly ground black pepper, to taste.
- as needed Lemon wedges For serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
- Trim the asparagus by snapping or cutting off the woody ends (about 1–2 inches).
- Pat the chicken breasts dry. If they’re uneven in thickness, pound them gently to an even 3/4–1 inch thickness for uniform cooking.
- Place the chicken breasts on the baking sheet with space between them. Arrange the asparagus in a single layer beside the chicken.
- Drizzle 2 tablespoons of olive oil evenly over the chicken and asparagus.
- Sprinkle the minced garlic, salt, and pepper over everything. Use your hands or tongs to toss and coat the asparagus so it cooks evenly.
Cooking
- Bake on the middle rack for 25–30 minutes, or until the chicken reaches 165°F (74°C) in the thickest part and the asparagus is tender-crisp.
- Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve hot with lemon wedges and a squeeze of fresh lemon juice.
Notes
Use an instant-read thermometer to verify doneness. If your asparagus stalks are very thick, consider cutting them in half lengthwise or adding them to the sheet 5–7 minutes before the chicken so neither ingredient overcooks.