4.74 65 Published Apr 20, 2022, Updated Oct 07, 2024 Asparagus happens to be one of my favorite spring vegetables. I personally LOVE roasted asparagus so I decided to build this meal around it. I complimented it with potatoes, chicken for protein and a lemon garlic sauce full of herbs, olive oil, maple syrup, lemon and garlic. So light and refreshing and perfect for spring!
Why You’ll Love This Recipe
It’s the perfect addition to your weekly dinner rotation and is something the whole family will love. Everything cooks on the same pan. Easy peasy and yay for less dishes! The lemon garlic sauce is chef’s kiss! So light and fresh!
Ingredients Needed
asparagus – look for spears that are straight, firm to the touch, and have a rich color with a small amount of white at the bottom. Avoid stalks that appear soft, wilted or are faded in color. If asparagus isn’t in season when you’re making this recipe, feel free to swap it with a different vegetable like broccoli or brussels sprouts. Just make sure you use a veggie that will hold up well during roasting. potatoes – I used a medley of small red, gold and purple potatoes and chopped them into bite size chunks, but any style of potato will work. Just make sure to chop them into the same sized pieces so they cook evenly. chicken – I recommend boneless, skinless chicken breasts for easy cutting and eating! Chicken thighs will also work. olive oil – to roast your potatoes. lemon garlic sauce – this delicious marinade combines lemon juice, garlic, olive oil, maple syrup, sea salt, ground pepper, dried basil, and dried oregano.
How to Make
Start by preheating your oven to 400°F. Coat your chopped potatoes with 3 Tablespoons of the lemon garlic sauce + an additional Tablespoon of olive oil. Roast for 20 minutes. Meanwhile, in a large bowl marinate your chicken chunks in the remaining sauce. Once potatoes have roasted for 20 minutes and are becoming tender, toss and in a single layer add your marinated chicken and asparagus to the pan. Place pan back in the oven and roast for 15-25 minutes or until chicken is cooked through.
Tips for Success
How to Serve
I love serving this recipe all together on one plate with a slice of lemon and fresh herbs like thyme or rosemary. You can also pair it with a side if you’re more of a volume eater like me! Here are some ideas:
Serve with quinoa, farro, brown rice, pasta (regular or chickpea pasta) if you need a grain to fill out your meal. Looking for more vegetables? Throw all of the ingredients on the sheet pan on a bed of greens and top with a dressing of choice!
How to Prep in Advance
If you don’t have time to make everything in one night, you can prep all of the components in advance for faster assembly. Here’s what I would prep in advance:
Chicken – let the chicken marinate overnight. Asparagus and potatoes – chop your asparagus and potatoes the night before and store in the fridge until ready to bake. Dressing – the dressing is so simple to whip up in advance!
How to Store Leftovers
This sheet pan meal is great for meal prep! I love making a big batch on the weekend so we have leftovers for lunch/dinner for the week ahead. For leftovers, I recommend storing them all together in an airtight container. Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.
More Sheet Pan Recipes to Try
Sheet Pan Shrimp Fajitas One Pan Roasted Chicken with Butternut Squash and Brussels Sprouts Sheet Pan Chicken Sausage and Roasted Veggies Sriracha Cauliflower and Chickpea Sheet Pan Meal Asian Chicken Sheet Pan Meal Vegetarian Sheet Pan Dinner with Tofu Sweet Potato Nachos Shrimp Scampi Sheet Pan Meal Honey Mustard Chicken Sheet Pan Meal One Pan Chicken Sausage and Orzo
Be sure to check out all of my healthy sheet pan dinners as well as my full collection of dinner recipes.
