Lemon Garlic Chicken Sheet Pan Dinner
A complete chicken breast dinner - with potato and asparagus sides - baked in a delicious lemon butter seasoning and baked to perfection!
Servings: 4 servings
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 2 lemons 1 juiced and 1 sliced
- 4 garlic cloves minced
- ¼ cup olive oil
- 1 tablespoon honey
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Garlic powder for topping to taste
- 1 pound baby/petite potatoes halved (I used gold and red)
- 1 bunch asparagus trimmed
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven to 400°F and set out a baking sheet.
- In a small bowl, whisk together the juice of 1 lemon, minced garlic, olive oil, honey, dried oregano, paprika, salt, and black pepper until well combined.
- Place the chicken breasts on the baking sheet and brush the garlic mixture all over the chicken. Top chicken with garlic powder.
- Place the potatoes and asparagus around the chicken on the baking sheet in an even layer. Brush the extra marinade on the vegetables. Arrange the lemon slices over the chicken and vegetables.
- Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Sprinkle fresh parsley over the top and serve.
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 34g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 368mg | Fiber: 4g | Sugar: 7g
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