YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Lemon Herb Chicken with Roasted Asparagus
Enjoy a vibrant and crisp sheet pan meal featuring tender, herb-marinated chicken breast paired with roasted asparagus drizzled in zesty lemon and olive oil. This one-pan dinner is bursting with fresh flavors and a delightful crisp, perfect for a nourishing dinner that is both satisfying and easy to prepare.
INGREDIENTS
6 oz Chicken Breast
0.5 lb Asparagus
1 tbsp Olive Oil
1/2 Lemon (juiced)
1 tsp Garlic Powder
1 tsp Dried Thyme
1 pinch Salt
1 pinch Black Pepper
PREPARATION
Preheat your oven to 425°F.
Line a large sheet pan with parchment paper or lightly grease with a bit of olive oil.
Pat the chicken breast dry with paper towels. In a small bowl, mix the olive oil, lemon juice, garlic powder, dried thyme, salt, and black pepper.
Brush the chicken breast generously with the lemon herb mixture on both sides.
Place the chicken breast in the center of the sheet pan.
Trim the woody ends off the asparagus and place them around the chicken. Drizzle any remaining herb mixture over the asparagus.
Roast everything in the oven for 20-25 minutes. The chicken should be cooked to an internal temperature of 165°F and the asparagus tender with crispy edges.
If desired, switch the oven to broil for an additional 2-3 minutes at the end of cooking to enhance the crispiness on the chicken and asparagus.
Remove from the oven and let rest for a few minutes before serving. Enjoy your healthy, flavorful sheet pan dinner!