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Lemon Herb Chicken with Roasted Asparagus

Two chicken breasts, one sheet pan, zero leftovers. The lemon-herb marinade takes five minutes and makes it taste like you tried much harder.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner
Ingredients Method

Ingredients
  

  • 2 boneless, skinless chicken breasts about 1 lb total
  • 1 bunch asparagus tough ends trimmed
  • 2 tbsp olive oil divided
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Lemon slices for serving

Method
 

  1. Heat the oven to 425°F. Line a small sheet pan with parchment.
  2. Whisk 1 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper. Rub all over the chicken.
  3. Toss the asparagus with the remaining 1 tbsp olive oil, salt, and pepper on the pan. Nestle the chicken beside it.
  4. Roast 18-20 minutes until the chicken hits 165°F inside and the asparagus is tender-crisp.
  5. Rest the chicken 5 minutes, then slice and serve over the asparagus with lemon slices.