One pan. One INCREDIBLE lemon garlic sauce.
There are nights in my house when out of pure desperation (and severe hangryness), I absolutely WING IT and pray dinner comes out edible. This Sheet Pan Chicken and Asparagus was born on one of those nights, and it turned out SO much better than I had any right to expect.
I didn’t want to deal with multiple pans or complicated steps. So I doubled my lemon garlic butter sauce, tossed everything on one sheet pan, and let the oven do the work. The chicken comes out incredibly tender, the potatoes get those crispy golden edges, and the asparagus soaks up all that lemony-garlicky goodness. (If you love easy sheet pan dinners like this, my Sheet Pan Chicken and Veggies and Greek Lemon Chicken and Potatoes are two more favorites in our house!)
This is one of those meals the whole family fights over, and it’s ready in about 40 minutes with almost zero cleanup. Weeknight WINNER.
Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken Breasts. One pound of boneless skinless chicken breasts are used in this recipe. It is OK to get slightly more or less, but try to cut them into equal-sized portions that are about 4 ounces each. In a pinch, skinless chicken thighs will work, but you’ll need to adjust the cooking time.
- Lemon. Fresh lemon juice and zest are used in this recipe. Please do NOT get the kind in the bottle or skimp on the zest.
- Garlic. Much like the fresh lemon, fresh minced garlic cloves are highly recommended in this recipe. Garlic powder will not give the sauce quite the same punch that fresh cloves will.
- Butter. Butter adds such a rich depth of flavor to this dish. If you need to avoid it, feel free to use olive oil, avocado oil, or a vegan butter substitute instead.
- Asparagus. Asparagus spears are so delicious, especially when they’re in season at the grocery store or grown in your garden. Make sure you trim the ends until all of the woody stock has been removed. You can also achieve this by snapping the ends of each asparagus stalk, it’s your personal preference.
- Red Potatoes. While their reddish-hued skin gives this sheet pan dinner a brilliant pop of color, Yukon gold potatoes or baby potatoes will also work quite well.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Tenderize the chicken.
Pounding chicken with a meat mallet is the easiest way to get it perfectly juicy and tender.
- Use a cutting board that is designated for meat and preferably not a wooden one since bacteria can seep into it.
- Place a piece of wax paper or parchment paper over the top of the chicken breasts.
- Using the flat side of the meat mallet pound each chicken breast 5-10 times, or until they have been flattened to about 1-inch thick.
- If they are quite large, cut into equal 4- to 5-ounce portions.
Pro Tip: Make sure your chicken pieces are cut and pounded to equal thickness so they cook at the same rate. Nobody wants one piece overdone while the other is still pink!
Make the sauce.
Whisk the butter, lemon juice, lemon zest, garlic cloves, honey, salt, and pepper together in a medium-sized bowl.
Some will be for the chicken pieces, and the rest will be divided between the potatoes and asparagus.
Pro Tip: Want to kick it up a notch? Add a pinch of red pepper flakes or some fresh herbs to the sauce for extra flavor.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Season the chicken and potatoes.
Line a rimmed baking sheet with parchment paper. Spread the chicken down the center. Brush 2 tablespoons of the garlic butter sauce over the breasts using a basting brush.
Add the potatoes to a large bowl. Pour half of the remaining sauce over them. Toss well to ensure they’re evenly coated.
Spread the potatoes around the seasoned chicken breast. Cook the chicken and potatoes in a preheated 400℉ oven for 17 to 20 minutes.
Check out how to make Roasted Yukon Gold Potatoes.
Add asparagus and serve.
While the chicken and potatoes are cooking, add the prepared asparagus to the same bowl as the potatoes. Drizzle the rest of the sauce over the asparagus and toss to combine.
Lay the asparagus on the cookie sheet with the chicken and potatoes in a single layer and roast for another 12 to 15 minutes.
Everything is done when the chicken is cooked to an internal temperature of 165℉ and the veggies are cooked to your desired doneness.
When ready to serve this easy sheet pan chicken, simply let it sit for 5 minutes after coming out of the oven and serve with additional black pepper, lemon zest, and lemon slices.
Check out this Roasted Asparagus recipe, too.
Pro Tip: Since the sheet pan is quite full, the chicken will cook about 5 minutes longer than it normally would without all the veggies. Use a meat thermometer and aim for 165℉.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 3-4 months.
When ready to reheat, let frozen leftovers thaw in the refrigerator for 24 hours. Reheat in a skillet over medium heat for 7-10 minutes or in a 300°F oven for 10-15 minutes. (The skillet method works especially well for getting those potatoes crispy again!)
What to Serve with Sheet Pan Chicken
This lemon garlic chicken is a complete meal on its own, but if you want to round things out, here are some of our favorite sides:
- Rice. White rice, Mediterranean yellow rice, or cilantro lime rice all soak up that lemon garlic sauce beautifully.
- Crusty bread. A warm baguette or slice of crusty sourdough is perfect for mopping up every last drop of that lemon butter sauce.
- Simple salad. A light Mediterranean couscous salad or avocado corn salad keeps everything fresh and balanced.
- Roasted veggies. If you want even more vegetables, honey roasted broccoli or Italian roasted vegetables on a separate pan are an easy addition.
- Sautéed mushrooms. For a savory side that pairs perfectly with the lemon butter sauce, try these simple sautéed mushrooms.
Easy Variations
One of the best things about this recipe is how flexible it is. Here are a few simple swaps:
- Switch the protein. Boneless skinless chicken thighs work great here — just add 5-7 extra minutes of cook time. You could also try salmon fillets (add them halfway through baking).
- Change the veggies. Broccoli, green beans, cauliflower, or zucchini all roast beautifully with the lemon garlic sauce. Just adjust timing based on the vegetable.
- Try different potatoes. Sweet potatoes, Yukon gold, or baby potatoes are all wonderful substitutes for the red potatoes.
- Make it dairy-free. Swap the butter for olive oil or avocado oil. You’ll still get a gorgeous sauce — just slightly lighter in flavor.
- Add some heat. Toss in a pinch of red pepper flakes or a drizzle of hot honey before serving for a sweet-spicy twist.
FAQs
Yes! A sheet pan chicken recipe is a great way to cook chicken and vegetables quickly with minimal cleanup that is also so good for you.
Cooking chicken on a sheet pan with vegetables takes a little longer than by itself, so count on almost 30 minutes of cook time. You need an internal temperature of 165℉.
Absolutely! Boneless skinless chicken thighs are a great swap. They’re more forgiving and stay juicy even if slightly overcooked. Just add about 5-7 extra minutes of baking time since thighs are a bit thicker.
Yes! Whisk together the lemon garlic sauce and store it in the fridge for up to 3 days. You can also pound and cut the chicken, slice the potatoes (store in water), and trim the asparagus a day or two in advance. When you’re ready, just assemble and bake.
The most reliable way is to use a meat thermometer — you’re looking for an internal temperature of 165°F. If you don’t have a thermometer, cut into the thickest part of the chicken. It should be white all the way through with clear (not pink) juices.
This recipe is naturally gluten-free as written! There’s no flour or breadcrumbs involved — just chicken, fresh vegetables, and a simple lemon butter sauce. Just double-check that your honey is certified gluten-free if you have celiac disease.
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Sheet Pan Chicken and Asparagus Recipe
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Ingredients
- 1 lb. chicken breasts pounded to 1-inch thick, cut into 4-oz. portions
- 3 Tbsp. butter melted, or olive oil
- 2 Tbsp. lemon juice freshly squeezed
- 2 tsp. lemon zest
- 3 garlic cloves finely minced
- 1 ½ Tbsp. honey agave nectar or pure maple syrup
- 1 tsp. salt to taste
- ¼ tsp. black pepper to taste
- 1 lb. asparagus ends trimmed, cut into 2-inch pieces*
- 1 lb. red potatoes cut into thin wedges*
Instructions
- Preheat oven to 400 degrees.
- Prepare Chicken: Pound the chicken with a meat mallet until it's 1-inch thick. If you have large chicken breasts, cut them into four equal 4-ounce portions.1 lb. chicken breasts
- Make the Sauce: In a medium-sized bowl whisk together butter or oil, lemon juice, lemon zest, garlic cloves, honey (optional), salt, and pepper.3 Tbsp. butter, 2 Tbsp. lemon juice, 2 tsp. lemon zest, 3 garlic cloves, 1 ½ Tbsp. honey, 1 tsp. salt, ¼ tsp. black pepper
- Season Chicken: Place chicken breasts down the center of a parchment paper-lined baking sheet and brush 2 tablespoons of the sauce over the breasts with a basting brush.
- Season Potatoes and Bake: Place potatoes in a large bowl and pour half of the remaining sauce over them. Toss to coat. Spread potatoes in an even layer around the chicken breasts and bake in preheated oven for 17-20 minutes.1 lb. red potatoes
- Cook Asparagus: Add asparagus to the same bowl and pour the remaining sauce on top. Toss to coat. Add asparagus to the baking sheet and continue cooking for an additional 12-15 minutes, or until asparagus is cooked to your preference and chicken reaches an internal temperature of 165 degrees. (You can check this with a meat thermometer.) Serve immediately with additional black pepper and lemon zest. Enjoy!1 lb. asparagus
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Notes
- You can also use agave nectar or maple syrup in place of the honey.
- Feel free to experiment with different potatoes or other vegetables such as broccoli or cauliflower.
- Same size. Make sure the chicken is cut and pounded to equal thickness so they cook at similar rates.
- Go in order. Chicken and potatoes take a little longer than asparagus, so pay attention to when you add everything to the pan.
- Change it up. Broccoli, cauliflower, or green beans would substitute wonderfully for the asparagus. Yukon gold potatoes, sweet potatoes, or russet potatoes can be used in place of the red potatoes.
- Make it pop. Add some red pepper flakes or fresh herbs to the sauce for extra flavor in this chicken, potato, and asparagus sheet pan dinner.
- Be sure. Use a meat thermometer to ensure the chicken is cooked to 165℉.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Simple Sheet Pan Recipes
When you’re craving an easy dish with simple ingredients, these sheet pan meals are perfect for busy weeknights:
Sheet pan dinners are the best for using up extra vegetables. Excited to try this one!
Yes!! They totally are. Can’t wait to hear what you think 🙂