Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts or thighs dry with paper towels. Place the chicken in a medium bowl.1.5 lbs boneless, skinless chicken breasts or thighs
- Add 1 tablespoon of olive oil, fresh lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper to the bowl with the chicken. Toss everything together. Let it sit for at least 5 minutes while you prepare the asparagus.1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, salt, black pepper
- Place the prepared asparagus spears on a large baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat the asparagus evenly.1 lb fresh asparagus, 2 tablespoons olive oil, salt, black pepper
- Spread the seasoned asparagus in a single layer on one side of the baking sheet. Place the marinated chicken pieces on the other side of the baking sheet, ensuring they are not overlapping.1 lb fresh asparagus, 1.5 lbs boneless, skinless chicken breasts or thighs
- Carefully place the baking sheet into the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the asparagus is tender-crisp.
- Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Serve the chicken and asparagus immediately. Garnish with optional lemon wedges for an extra burst of freshness.1.5 lbs boneless, skinless chicken breasts or thighs, 1 lb fresh asparagus, lemon wedges
Notes
This recipe is also great for meal prep. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.