YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Roasted Asparagus
Enjoy a burst of fresh flavors with tender lemon herb chicken paired with crisp, roasted asparagus. This sheet pan meal is both vibrant and satisfying, combining zesty citrus notes with fragrant herbs to create a balanced and nutritious dish that's as visually appealing as it is delicious.
INGREDIENTS
6 oz Chicken Breast
1 cup Asparagus
1 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice
2 cloves Garlic
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a large sheet pan with parchment paper.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, and thyme. Season the mixture with a pinch of salt and black pepper.
Place the chicken breast on the sheet pan. Brush both sides with the lemon herb mixture.
Arrange the asparagus alongside the chicken. Drizzle any remaining herb mixture over the asparagus and lightly toss to coat.
Season the asparagus with a sprinkle of salt and pepper.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender with slight charred edges.
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken with roasted asparagus.