This Sheet Pan Lemon Garlic Chicken and Asparagus is on the table in no time! Just marinate the chicken for a few hours and you’re almost there!
One of the easiest ways to get my kids to eat vegetables is by roasting them. Roasting brings out all the sweetness a vegetable has to offer and thankfully, it seems like the easiest way to make them.
We love making sheet pan meals like this Sheet Pan Lemon Garlic Chicken and Asparagus or our favorite Sheet Pan Chicken Murphy not only because they’re easy but they are so flipping good.
The best part is just putting the whole pan on the table and dinner is done.
Right? I mean when you make something like a roast or a chicken dinner, you’ve got to get all the sides together too and sometimes we just don’t have time for that.
It’s probably a miracle on weeknights that we’re even getting a meal on the table so the easier the better!
Also with sheet pan meals it seems like there can be something for everyone . Maybe you don’t like asparagus or one of the kids doesn’t…throw in something else.
Or mushrooms, or zucchini…you get the idea. You can mix it up and still cook it all in one pan so you’re not messing up the whole kitchen.
So now for the chicken, I’m going to introduce you to my favorite marinade that I’m sure you’ll be seeing in a lot of recipes to come.
At least 4 hours but overnight or the morning of works better. You really want as much flavor as possible from the marinade because it’s so darn tasty.
Once the chicken has soaked up all the good stuff – it’s time to say goodbye. You want to dry as much marinade off the chicken as possible so that your chicken browns really well.
Now it’s on to a sheet pan to bake. Just about 15 minutes for now because then it’s time for the asparagus.
Toss the asparagus in the remaining marinade and get it right on there with the chicken. The asparagus only takes about 5 minutes to roast to keep it nice and crisp.
Because you do not want mushy asparagus, you have to keep an eye on it. Once it turns bright green it usually means it’s done!
AND if you’re looking for a delicious low carb dinner? Well you got it.
Yep, you can serve this Sheet Pan Lemon Garlic Chicken and Asparagus with rice or potatoes on the side or like I said just as is if you don’t want the carbs.
As a result you’re going to have a healthy, fast dinner on the table for the whole family!
This Sheet Pan Lemon Garlic Chicken & Asparagus recipe is on the table in no time! Just marinate the chicken for a few hours and dinner is ready in 15-min.
2 pounds chicken breast, cut into large pieces
1 pound asparagus, trimmed and cut in half
For the Marinade:
2 tablespoons chopped garlic
2 tablespoon dijon mustard
1/2 cup lemon juice
1/2 cup olive oil
1/2 cup soy sauce
2 tablespoons sweet chili sauce
2 tablespoons worcestershire sauce
1 teaspoon black pepper
Place the ingredients for the marinade into a bowl and whisk together. Pour half of the marinade over the chicken to marinate and reserve half for later.
Marinate the chicken for at least 4 hours or up to overnight.
Preheat the oven to 425 degrees.
Dry as much marinade off the chicken as possible and place on a sheet pan that’s been sprayed with cooking spray.
Cook the chicken for 15 minutes then remove from the oven.
Toss the asparagus in about 1/4 cup of the marinade then place on the sheet pan with the chicken.
Cook for another 5-7 minutes, remove from the oven and toss.
Spoon more of the reserved marinade over the top of the chicken and asparagus and serve.