Zesty Sheet Pan Lemon Pepper Chicken with Tender-Crisp Asparagus
This Zesty Sheet Pan Lemon Pepper Chicken with Tender-Crisp Asparagus recipe is perfect for a quick, healthy, and flavorful weeknight meal. Featuring juicy chicken and crisp asparagus seasoned with lemon pepper, it’s all cooked together on one pan for easy cleanup.
Equipment
- Oven
- Large rimmed baking sheet
- Parchment paper
- Large bowl
- Tongs
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 lb fresh asparagus tough ends trimmed
- 2 tablespoons extra virgin olive oil
- large lemon half thinly sliced, half for juicing
- 2 tablespoons lemon pepper seasoning
- 0.5 teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped optional garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Combine the cut chicken and trimmed asparagus in a large bowl.
- Drizzle olive oil over the chicken and asparagus, then add lemon pepper seasoning, garlic powder, salt, and black pepper. Toss to evenly coat everything.
Cooking
- Spread the seasoned chicken and asparagus in a single layer on the prepared baking sheet, arranging lemon slices among them.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and the asparagus is tender-crisp with browned edges. Cooking times may vary depending on chicken thickness and oven.
Finishing and Serving
- Remove from the oven, squeeze the remaining lemon juice over the dish, and garnish with fresh chopped parsley if desired. Serve immediately.
Notes
For extra flavor, marinate the chicken for 30 minutes before baking. Ensure the chicken pieces are roughly the same size for even cooking. Do not overcrowd the baking sheet; use two sheets if necessary for better browning.