Garlic Herb Chicken with Asparagus (Printable)
Marinated garlic-herb chicken paired with roasted asparagus and a bright lemon finish—easy, gluten-free weeknight fare.
# List of ingredients:
→ Chicken Marinade
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh thyme leaves, chopped
06 - 1 teaspoon dried oregano
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - Zest of 1 lemon
→ Roasted Asparagus
10 - 1 lb fresh asparagus, woody ends trimmed
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - 1 lemon, cut into wedges
15 - Fresh parsley, chopped (optional)
# Steps:
01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper and set aside.
02 - In a small mixing bowl, combine 3 tablespoons olive oil, minced garlic, chopped parsley, thyme leaves, dried oregano, kosher salt, black pepper, and lemon zest. Stir until well blended.
03 - Place chicken breasts in a large bowl or resealable plastic bag. Pour the marinade over the chicken, turning each piece to coat evenly. Allow to marinate at room temperature for at least 10 minutes, or refrigerate for up to 4 hours for more pronounced flavor.
04 - Remove chicken from the marinade and arrange the breasts on one half of the prepared baking sheet, leaving space between each piece for even roasting.
05 - Toss the trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on the remaining half of the baking sheet.
06 - Roast in the preheated oven for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F and the asparagus is fork-tender with lightly caramelized tips.
07 - Remove the baking sheet from the oven. Squeeze fresh lemon juice from the wedges over the chicken and asparagus. Sprinkle with additional chopped parsley if desired.
08 - Transfer chicken and asparagus to plates and serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks on a single sheet pan, which means cleanup is almost nonexistent and you get crispy edges without hovering over a stove.
- The garlic herb marinade doubles as a finishing flavor, so every bite carries brightness from the lemon zest and earthiness from fresh thyme.
- It is naturally gluten free and low carb, making it a safe bet for gatherings where dietary needs are a mystery.
02 -
- Crowding the pan is the fastest way to steam instead of roast, so use two sheets if necessary and give each piece breathing room.
- Letting the chicken rest for three minutes after pulling it from the oven keeps the juices inside rather than spilling onto the plate.
03 -
- Take the chicken out of the refrigerator fifteen minutes before roasting so it comes closer to room temperature, which helps it cook more evenly throughout.
- Use the convection setting on your oven if you have one because the circulating air creates those irresistible caramelized edges on both the chicken and the asparagus.