Description
Sheet pan chicken and asparagus bring Mediterranean flavors straight to your kitchen, creating a simple yet elegant dinner. Crisp asparagus and juicy chicken roasted together offer a delightful meal you can savor with minimal cleanup and maximum satisfaction.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Vegetables:
- 1 pound (16 ounces) baby potatoes, halved
- 1 pound (16 ounces) asparagus, trimmed
Seasonings and Oil:
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (or herbes de Provence)
- Salt to taste
- Black pepper to taste
Garnish:
- Fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C), ensuring an optimal cooking environment for the sheet pan meal.
- Toss baby potatoes with olive oil, garlic powder, salt, and pepper in a large bowl until evenly coated.
- Spread potatoes in a single layer on a sheet pan and roast for 15 minutes to initiate the cooking process.
- Season chicken breasts with olive oil, onion powder, Italian herbs, salt, and pepper in the same mixing bowl.
- Remove sheet pan from oven and redistribute potatoes to create space for chicken breasts.
- Arrange seasoned chicken alongside potatoes and return to oven for 20 minutes.
- Prepare asparagus by coating with olive oil, garlic powder, salt, and pepper in a separate bowl.
- After 20 minutes, add seasoned asparagus to the sheet pan, ensuring even spacing between ingredients.
- Continue baking for an additional 10-15 minutes until chicken reaches an internal temperature of 165°F (75°C) and asparagus becomes tender.
- Remove from oven, garnish with chopped parsley, and serve the perfectly roasted sheet pan meal hot.
Notes
- Use a meat thermometer to ensure chicken reaches exactly 165°F for perfect doneness without drying out.
- Slice chicken breasts horizontally for faster, more even cooking if they’re particularly thick.
- Consider substituting asparagus with broccoli or green beans for variety and different nutritional profiles.
- Swap chicken for tofu or tempeh to create a vegetarian version of this sheet pan meal, adjusting cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg