Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

Enjoy a vibrant medley of juicy, herb-infused chicken paired with crisp roasted asparagus and perfectly crispy baby potatoes, all cooked on one sheet pan. This balanced, savory dish boasts a bright lemon twist and aromatic herbs, delivering a wholesome meal that's as delightful to the palate as it is nourishing.

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NUTRITION

434kcal
Protein
41.4g
Fat
13.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

150 g Baby Potatoes

1 cup Asparagus Spears

1 tsp Olive Oil (for asparagus)

1 tsp Olive Oil (for potatoes)

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme and Rosemary)

2 garlic cloves

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a bowl, combine the lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Toss the chicken breast in half of the herb mixture ensuring it's well coated.

  • 4

    Slice the baby potatoes into halves or quarters and place them on one side of the sheet pan. Drizzle with 1 tsp olive oil, season with salt and pepper, and toss to coat.

  • 5

    Place the chicken breast on the sheet pan and brush with the remaining herb mixture.

  • 6

    Arrange the asparagus spears on the other side of the pan. Drizzle with 1 tsp olive oil, season with salt and pepper, and gently toss.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the potatoes are crispy. Depending on the thickness of the chicken, you may need to adjust the time slightly.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve hot.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Crispy Potatoes

Enjoy a vibrant medley of juicy, herb-infused chicken paired with crisp roasted asparagus and perfectly crispy baby potatoes, all cooked on one sheet pan. This balanced, savory dish boasts a bright lemon twist and aromatic herbs, delivering a wholesome meal that's as delightful to the palate as it is nourishing.

NUTRITION

434kcal
Protein
41.4g
Fat
13.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

150 g Baby Potatoes

1 cup Asparagus Spears

1 tsp Olive Oil (for asparagus)

1 tsp Olive Oil (for potatoes)

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme and Rosemary)

2 garlic cloves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a bowl, combine the lemon juice, chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Toss the chicken breast in half of the herb mixture ensuring it's well coated.

  • 4

    Slice the baby potatoes into halves or quarters and place them on one side of the sheet pan. Drizzle with 1 tsp olive oil, season with salt and pepper, and toss to coat.

  • 5

    Place the chicken breast on the sheet pan and brush with the remaining herb mixture.

  • 6

    Arrange the asparagus spears on the other side of the pan. Drizzle with 1 tsp olive oil, season with salt and pepper, and gently toss.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the potatoes are crispy. Depending on the thickness of the chicken, you may need to adjust the time slightly.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve hot.