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Lemon Garlic Chicken & Roasted Asparagus - Bright, Simple, Weeknight Comfort

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs if you prefer)
  • 1 large bunch asparagus, trimmed (about 1 pound)
  • 3 tablespoons olive oil, divided
  • 1 large lemon (zest and juice)
  • 4–5 garlic cloves, minced
  • 1 teaspoon Dijon mustard (optional, for the sauce)
  • 1 teaspoon honey (optional, balances acidity)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
  • 2 tablespoons unsalted butter (optional, for a richer pan sauce)

Method
 

  1. Prep the oven and pan. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup or lightly oil it. Choose a pan big enough for everything to sit in a single layer.
  2. Flatten or portion the chicken. If your chicken breasts are thick, slice them horizontally to make cutlets, or gently pound to an even 1/2–3/4 inch. Even thickness means even cooking and juicier results.
  3. Season the chicken. In a bowl, combine 2 tablespoons olive oil, lemon zest, half the lemon juice, minced garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add red pepper flakes if using. Toss the chicken in this mixture and let it sit while you prep the asparagus (5–10 minutes is enough).
  4. Prep the asparagus. Snap off the woody ends. Place spears on the sheet pan. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat and spread out on one side of the pan.
  5. Add the chicken to the pan. Arrange the chicken pieces on the other side of the pan, leaving a bit of space around each piece so they roast, not steam.
  6. Roast. Place the pan on the middle rack and cook for 12–15 minutes, depending on thickness. Asparagus should be just tender and lightly browned, and the chicken should read 165°F (74°C) at the thickest part.
  7. Optional broil for color. If you want more caramelization, switch to broil for 1–2 minutes. Watch closely—things brown fast.
  8. Rest the chicken. Transfer the chicken to a plate and tent loosely with foil for 5 minutes. This helps the juices settle so the meat stays moist.
  9. Make a quick pan sauce (optional but great). While the chicken rests, slide the asparagus to a serving plate. Set the sheet pan over two burners on low heat or scrape the juices into a small skillet. Stir in remaining lemon juice, Dijon, and honey. Whisk in butter until glossy. Taste and adjust salt and pepper. The sauce should be bright, not harsh.
  10. Serve. Spoon sauce over the chicken and asparagus. Finish with chopped parsley and extra lemon zest if you like.