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Stacked sandwich featuring chicken, bright green asparagus, and red peppers, perfect for Light & Fresh Lunch Ideas.

One-Pan Lemon Herb Chicken and Asparagus

This recipe provides a simple, clean-eating meal cooked entirely on one sheet pan. It is quick to prepare and requires minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lb Boneless, skinless chicken breasts, cut into 1-inch pieces Or use chicken thighs
  • 1 bunch Asparagus, trimmed About 1 pound
  • 1 medium Red onion, cut into wedges
For the Herb Marinade
  • 1/4 cup Olive oil
  • 1/4 cup Fresh lemon juice
  • 2 tsp Dried oregano
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Equipment

  • Large baking sheet
  • Small bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the marinade.
  3. Place the cut chicken pieces, trimmed asparagus, and red onion wedges onto the prepared baking sheet.
  4. Pour the herb marinade over the chicken and vegetables. Toss everything directly on the pan until it is evenly coated.
  5. Spread the chicken and vegetables into a single layer on the baking sheet. This helps everything cook evenly.
  6. Bake for 20 to 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the asparagus is tender-crisp.
  7. Serve immediately directly from the pan or transfer to plates.

Notes

If you prefer softer asparagus, add it to the pan halfway through the chicken's cooking time. For extra flavor, you can add a squeeze of fresh lemon juice over the finished dish.