Quick and easy sheet pan meal
Rachael Ray’s One-Pan Lemon Chicken and Asparagus is a healthy, easy meal that leaves you with little mess to clean up afterward. This lemon marinated chicken roasted in the oven with fresh asparagus is a simple yet satisfying combination.
4 boneless, skinless chicken breasts
1 bunch asparagus, trimmed
2 lemons, juiced and zested
3 tablespoons olive oil
2 cloves garlic, minced
Salt, pepper, and fresh herbs (thyme or rosemary)
Preheat oven to 400°F (200°C).
Combine lemon juice, zest, olive oil, garlic, salt, and pepper in a bowl. Then marinate chicken for 15 minutes.
Place the chicken on the baking sheet. Add some asparagus around the chicken. Spread the remaining marinade.
Roast at 425 about 25-30 minutes, or done through, until chicken gets cooked through and the asparagus tender.
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