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Sheet Pan Chicken and Asparagus


  • 2 Boneless, skinless chicken breasts, sliced in half lengthwise
  • 1 cup baby potatoes, sliced in half
  • 1 bunch asparagus
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • 2 Tbsp lemon juice
  • 1/2 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt and pepper each


  1. Preheat oven to 425 degrees F
  2. In a small bowl, mix together olive oil, lemon juice, garlic, parsley, and rosemary
  3. Add baby potatoes and chicken to a baking sheet and toss with lemon oil mixture.
  4. Bake for 15 minutes.
  5. While chicken and potatoes bake, trim off bottom ends of asparagus. After chicken and potatoes baked for 15 minutes, remove sheet pan from oven, add asparagus to pan, and bake for additional 8-10 minutes.

Serves 4