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If you are on the lookout for a meal that’s bursting with bright, zesty flavors and requires minimal cleanup, the Sheet Pan Lemon Chicken and Asparagus Recipe is about to become your new go-to. This dish combines juicy chicken tenders with tender asparagus and vibrant lemon slices, all roasted together on a single pan for an effortless, flavorful dinner that’s both healthy and satisfying. The perfect balance of tangy lemon, savory seasoning, and the subtle nuttiness of Parmesan makes it a standout recipe to enjoy any night of the week.
Ingredients You’ll Need
Everything in this Sheet Pan Lemon Chicken and Asparagus Recipe comes down to simple, fresh ingredients that each play a crucial role in creating its bright and savory character. From the tangy lemon slices to the peppery asparagus and tender chicken, these components come together with a few pantry staples to deliver maximum flavor with minimal fuss.
- Chicken tenders: They cook quickly and stay juicy, making them perfect for a speedy sheet-pan meal.
- Asparagus: Adds a fresh, slightly crisp texture and a beautiful green color contrast.
- Lemons (sliced): Infuse the whole dish with bright citrus notes and keep the chicken moist as it roasts.
- Lemon pepper: Brings a lively, zesty seasoning that complements both chicken and asparagus wonderfully.
- Kosher salt: Enhances all the flavors without overpowering the natural brightness.
- Olive oil: Helps everything roast beautifully while adding richness and depth.
- Parmesan (shaved): Adds a subtle savory finish and a touch of creamy saltiness for extra indulgence.
How to Make Sheet Pan Lemon Chicken and Asparagus Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to a lively 425°F. This high heat allows the chicken to cook quickly and the asparagus to roast to perfection with just a little caramelization. Meanwhile, grease your baking sheet lightly to make sure nothing sticks and cleanup will be a breeze.
Step 2: Lay Down the Lemon Foundation
Slice fresh lemons into thin rounds and arrange them evenly on the baking sheet. These lemon slices do double duty by infusing the chicken and asparagus with their bright citrus aroma as they cook and preventing the chicken from sitting directly on the pan, which helps keep everything juicy.
Step 3: Add the Asparagus and Chicken
Scatter the asparagus and chicken tenders on top of the lemon slices, making sure not to overcrowd the pan so everything roasts evenly. The asparagus will stay crisp yet tender, while the chicken will soak up the lemony essence underneath.
Step 4: Drizzle and Season
Generously drizzle olive oil over the chicken and asparagus, then sprinkle kosher salt evenly. This step ensures the vegetables roast nicely, and the chicken develops a beautiful flavor-packed crust.
Step 5: Add the Lemon Pepper Kick
Sprinkle the lemon pepper over the chicken tenders, adding that signature citrus-pepper punch that is essential in this Sheet Pan Lemon Chicken and Asparagus Recipe. It’s the seasoning that ties all the flavors together.
Step 6: Bake Until Perfect
Place your pan in the oven and bake for 15 to 20 minutes, or until the chicken is fully cooked and the asparagus is tender but still bright green. The lemon slices will have softened and released their juice, creating a delightful base of flavor under everything.
Step 7: Garnish with Parmesan
Once out of the oven, sprinkle shaved Parmesan over the tray. The warmth will slightly melt the cheese, lending a subtle richness that enhances every bite.
Step 8: Serve and Enjoy
Now the best part — dig in and savor the delicious harmony of citrus, tender chicken, and fresh asparagus all in one pan. This dish is a total winner for weeknight dinners.
How to Serve Sheet Pan Lemon Chicken and Asparagus Recipe
Garnishes
Beyond the parmesan in the recipe, feel free to add a sprinkle of freshly chopped parsley or a pinch of red pepper flakes for some gentle heat. A few extra lemon wedges on the side can brighten the dish even more and give guests the option for an extra citrus boost.
Side Dishes
This sheet pan wonder pairs beautifully with light, complementary sides like a fluffy couscous salad, garlic mashed potatoes, or even a simple quinoa pilaf. These choices will round out the meal without overpowering the fresh flavors of the chicken and asparagus.
Creative Ways to Present
Serve this recipe family-style right from the pan to keep it casual and lively, perfect for sharing around the table. For a more elegant presentation, lift the chicken tenders onto a serving platter, arrange the asparagus in neat bundles, and drizzle any pan juices on top for a glossy finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and asparagus in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, making tasty next-day meals.
Freezing
If you want to keep your Sheet Pan Lemon Chicken and Asparagus Recipe longer, freeze the cooked chicken and asparagus separately in airtight freezer bags for up to 2 months. This way, you preserve texture and flavor best.
Reheating
To reheat, gently warm the leftovers in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving aggressively to keep the chicken juicy and asparagus from becoming soggy.
FAQs
Can I use bone-in chicken instead of tenders?
Absolutely! Bone-in chicken thighs or breasts can work nicely though they will take longer to cook. Adjust your baking time accordingly to make sure the chicken is fully cooked through.
What if I don’t have lemon pepper seasoning?
No worries! You can make a simple substitute by mixing freshly ground black pepper with lemon zest and a pinch of salt. It’s a great way to keep that fresh, citrusy zing.
Can I use frozen asparagus?
Fresh asparagus is best for this recipe because it roasts with perfect texture and flavor. Frozen asparagus tends to release more water and can become soggy when roasted, so it’s not recommended here.
Is this recipe gluten-free?
Yes, the Sheet Pan Lemon Chicken and Asparagus Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone wanting a clean, wholesome meal.
How do I know when the chicken is fully cooked?
Chicken tenders are done when they reach an internal temperature of 165°F and are no longer pink in the center. They should be juicy but firm to the touch.
Final Thoughts
This Sheet Pan Lemon Chicken and Asparagus Recipe is one of those magical meals that feels fresh, bright, and effortlessly delicious every time. Whether you’re cooking for a busy weeknight or a relaxed weekend dinner, this dish hits all the marks with minimal work and maximum flavor. I can’t wait for you to try it and make it one of your own favorites as well!
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Sheet Pan Lemon Chicken and Asparagus Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and healthy Sheet Pan Lemon Chicken and Asparagus recipe featuring tender chicken tenders roasted with fresh asparagus and lemon slices. This easy, one-pan meal is seasoned with lemon pepper, olive oil, and a sprinkle of Parmesan cheese, making it perfect for a quick and flavorful dinner.
Ingredients
Protein
- 1.5 lbs Chicken tenders
Vegetables & Fruits
- 1 bunch Asparagus
- 2 fresh lemons, sliced
Seasoning & Oils
- 2–3 Tbsp Lemon Pepper
- 1 tsp Kosher salt
- Olive oil (about 2-3 Tbsp for drizzling)
Cheese
- 2 oz Parmesan, shaved
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare Lemon Base: Slice the lemons into thin rounds and evenly place them on a greased baking sheet to create a flavorful bed for the chicken and asparagus.
- Arrange Chicken and Asparagus: Lay the chicken tenders and asparagus spears over the lemon slices on the baking sheet, ensuring even spacing for uniform cooking.
- Season and Oil: Drizzle olive oil generously over the chicken and asparagus, then sprinkle kosher salt evenly to enhance flavor.
- Add Lemon Pepper: Evenly coat the chicken tenders with 2-3 tablespoons of lemon pepper to add a zesty and aromatic seasoning.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the asparagus is tender-crisp.
- Garnish: Remove from oven and immediately sprinkle shaved Parmesan cheese over the hot chicken and asparagus for a savory finish.
- Serve and Enjoy: Serve warm straight from the sheet pan for a simple and delicious meal.
Notes
- Ensure chicken tenders are uniform in size to guarantee even cooking.
- You can substitute lemon pepper with freshly grated lemon zest and black pepper if desired.
- For a slightly crispier asparagus, place the spears on the sheet pan edges where heat is more direct.
- Use a meat thermometer to check chicken doneness to avoid under or overcooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
