This Sheet Pan Chicken & Asparagus recipe is on the table in no time! Zesty, marinated chicken roasted with crisp asparagus that can be served on it’s own or with a side or rice or potatoes.
Ingredients
Scale
- 2 pounds chicken breast, cut into 2 inch pieces
- 1 pound asparagus, trimmed and cut into thirds
For the Marinade:
- 2 tablespoons chopped garlic
- 2 tablespoon dijon mustard
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup lemon juice
- 2 tablespoons sweet chili sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
Instructions
- Add 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 30 minutes or up to overnight. The longer the chicken marinates the more flavor it will have – we usually marinate the chicken in the morning for dinner that night.
- 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 8 minutes and then remove from the oven and flip the chicken over to the other side.
- Toss the asparagus in 1/4 cup of the marinade then place on the sheet pan with the chicken. Return to the oven for 10 minutes until the asparagus is bright green and still crisp. If your asparagus is thicker, you might need to add another couple of minutes to the cooking time.
- Optional: We like to drizzle some of the remaining marinade over the warm chicken and vegetables before serving.
Recipe Notes
Store: Store leftovers in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in the microwave until just warmed through.
- Category: Dinner
- Method: Oven
- Cuisine: American
