Garlic Herb Chicken With Asparagus (Printable)

Tender garlic-herb chicken roasted with crisp asparagus spears for a wholesome dinner ready in 40 minutes.

# List of ingredients:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
06 - 1 teaspoon dried oregano
07 - 1 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper

→ For the Asparagus

11 - 1 pound fresh asparagus, trimmed
12 - 1 tablespoon olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ¼ cup grated Parmesan cheese (optional)

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together 3 tablespoons olive oil, garlic, rosemary, thyme, oregano, lemon zest, lemon juice, salt, and pepper.
03 - Add chicken breasts to the bowl and toss to coat evenly. Let marinate for at least 10 minutes, up to 1 hour for deeper flavor.
04 - Arrange the chicken breasts on one side of the prepared baking sheet.
05 - Place asparagus spears on the other side of the baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with salt and pepper. Toss gently to coat and spread out in a single layer.
06 - Roast in the preheated oven for 20–25 minutes, until the chicken is cooked through (internal temperature 165°F) and asparagus is tender and slightly caramelized. If using, sprinkle Parmesan over the asparagus for the last 5 minutes of roasting.
07 - Let chicken rest for 5 minutes before slicing. Serve with roasted asparagus.

# Expert Advice:

01 -
  • The lemon and herbs make plain chicken taste like something from a nice bistro
  • Everything cooks on one sheet pan so cleanup is practically nonexistent
  • The asparagus gets those little crispy charred edges that make vegetables actually exciting to eat
02 -
  • Don't skip the resting period or the chicken juices will run out onto the cutting board instead of staying inside
  • Crowding the pan creates steam instead of roasting so use two pans if yours is small
  • The asparagus cooks faster than chicken so check it after 15 minutes
03 -
  • Pat the chicken completely dry before adding the marinade or the oil will not stick properly
  • Room temperature chicken cooks more evenly than cold straight from the fridge

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