Sheet Pan Lemon Garlic Chicken and Asparagus close up in pan

Sheet Pan Chicken and Asparagus

  • Author: Dan
  • Prep Time: 10 minutes
  • Marinating: 4 hours
  • Cook Time: 15 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 4 servings 1x

This Sheet Pan 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 2 inch pieces
  • 1 pound asparagus, trimmed
  • 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


  1. 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 in the refrigerator for at least 4 hours or up to overnight.
  2. Preheat the oven to 425 degrees.
  3. 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 10-12 minutes, turning the pieces halfway though, and then remove from the oven.
  4. Toss the asparagus in about 1/4 cup of the marinade then place on the sheet pan with the chicken.
  5. Cook the chicken and asparagus for another 5 minutes, then remove from the oven, toss and serve.
  6. If you have any reserved marinade left, you can drizzle a little over the warm chicken and vegetables before serving.
  • Category: Dinner
  • Method: Oven
  • Cuisine: American