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Garlic Herb Chicken and Asparagus

A flavorful one-pan meal of chicken and asparagus, easy to prepare and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken breasts Juicy and lean; thighs can be used for tenderness.
  • 1 bunch Asparagus Fresh and vibrant; substitution with broccoli or green beans is possible.
  • 2 tablespoons Olive oil Can be swapped with melted butter.
  • 4 cloves Garlic, minced Fresh gives better flavor; pre-minced can be used in a pinch.
  • 2 tablespoons Fresh herbs (thyme or rosemary) Dried herbs can be used but in reduced amounts.
  • 2 tablespoons Lemon juice Fresh is best for brightness.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Pepper Essential for flavor enhancement.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Trim the tough ends off the asparagus and place in a mixing bowl.
  3. In the same bowl, add chicken breasts. Drizzle with olive oil, add garlic, salt, pepper, and fresh herbs. Toss until well coated.
Cooking
  1. Lay the chicken and asparagus in a single layer on a parchment-lined baking sheet, ensuring chicken isn't crowded.
  2. Roast in the oven for about 25-30 minutes, or until chicken is cooked through (internal temp of 165°F/74°C) and asparagus is tender yet crisp.
  3. Squeeze fresh lemon juice over the chicken and asparagus before serving.

Notes

For best results, marinate chicken before cooking and use a meat thermometer for perfect doneness. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.