One-Pan Lemon Herb Chicken (Print Version)

Juicy oven-roasted chicken and asparagus in a lemon-herb dressing, ready in 35 minutes for an easy, flavorful weeknight meal.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs/680 g)

→ Vegetables

02 - 1 lb (450 g) asparagus, trimmed
03 - 1 lemon, thinly sliced
04 - 2 cloves garlic, minced

→ Marinade & Sauce

05 - 3 tbsp olive oil
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp fresh parsley, chopped (or 1 tsp dried)
08 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
09 - 1 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, thyme, oregano, salt, and pepper.
03 - Place chicken breasts on one side of the prepared pan. Arrange asparagus spears next to the chicken.
04 - Drizzle the marinade over chicken and asparagus. Toss asparagus to coat evenly. Lay lemon slices over the chicken breasts.
05 - Bake for 20–25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and asparagus is tender.
06 - Remove from oven. Allow the dish to rest for 2-3 minutes before serving. Garnish with additional fresh herbs if desired.

# Additional Tips::

01 -
  • It’s a weeknight trick: one pan, quick cleanup, and practically impossible to mess up if you’re distracted.
  • The way lemon, juicy chicken, and those tender green spears catch each other’s flavor is pure kitchen magic.
02 -
  • Leaving the chicken breasts too close together will steam them, not roast them—give them some breathing room.
  • Adding the lemon slices before baking infuses the meat with a mellow citrus note without overwhelming sharpness.
03 -
  • The trick to juicy chicken is not overbaking—start checking doneness at the 20-minute mark.
  • Rub dried herbs between your hands before adding them, it really does wake up their aroma in the marinade.
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