This Sheet Pan Chicken and Asparagus is a quick and tasty meal! Juicy chicken breasts roast alongside tender asparagus, all bathed in savory seasonings.
I love how everything cooks together for easy clean-up. You just pop it in the oven and relax! Perfect for busy nights when you want something healthy and yummy!
Key Ingredients & Substitutions
Chicken Breasts: I like using skinless, boneless chicken breasts for this dish because they’re easy to cook and absorb flavors well. You could also use chicken thighs for a slightly richer taste, or even go meatless and swap with firm tofu or chickpeas for a vegetarian option.
Baby Potatoes: These potatoes are great for roasting due to their creaminess. If you’re short on baby potatoes, you can replace them with regular potatoes cut into similar-sized pieces or even sweet potatoes for a sweet twist!
Asparagus: Fresh asparagus brings a nice crunch and flavor. If it’s out of season, feel free to use green beans, broccoli, or another vegetable of your choice, like Brussels sprouts, to keep it colorful and nutritious.
Olive Oil: I love the flavor of extra virgin olive oil, but you can also use avocado oil or melted coconut oil if you want a different taste or have allergies.
Herbs and Spices: The garlic powder, onion powder, oregano, thyme, and paprika create a nice seasoning mix. If you want to switch things up, try adding chili powder for some heat or Italian seasoning for a fresh twist.
How Do I Ensure My Chicken Is Perfectly Cooked?
Getting the chicken just right can be tricky but totally doable! Here are some tips to help you achieve that juicy, tender result:
- Always check the internal temperature—use a meat thermometer to ensure it hits 165°F (75°C).
- Arrange your chicken in the center of the pan for even cooking, away from the edges where it might cook faster.
- Let the chicken rest for a few minutes after baking. This helps the juices redistribute, making it more flavorful and tender.
How to Make Sheet Pan Chicken and Asparagus
Ingredients You’ll Need:
For the Main Dish:
- 4 chicken breasts
- 1 lb baby potatoes, halved
- 1 lb asparagus, trimmed
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 25-30 minutes of cooking time. In total, you’ll need around 40 minutes to prepare and enjoy this healthy and delicious meal.
Step-by-Step Instructions:
1. Preheat the Oven:
First, you’ll want to get your oven ready! Preheat it to 425°F (220°C). This will ensure that your dish cooks evenly and gets that nice, crispy finish.
2. Prepare the Seasoning Mixture:
In a large bowl, combine the olive oil, garlic powder, onion powder, dried oregano, dried thyme, paprika, and a sprinkle of salt and pepper. Mix these ingredients together until they form a nice, smooth seasoning mixture.
3. Coat the Chicken:
Add the chicken breasts into the bowl with the seasoning mixture. Toss the chicken well, making sure that every piece is fully coated in those tasty spices. This will make your chicken flavorful and juicy!
4. Prepare the Potatoes:
In another bowl, take your halved baby potatoes and toss them with about a tablespoon of the seasoned olive oil mixture. Make sure they are evenly coated, too. This will help them cook perfectly alongside the chicken.
5. Arrange on the Sheet Pan:
Grab a large sheet pan. Spread the baby potatoes on one side of the pan. Then, place the seasoned chicken breasts in the center of the sheet pan. Make sure there’s still room for the asparagus!
6. Add the Asparagus:
In a small bowl, toss the trimmed asparagus with a little olive oil, and season with a pinch of salt and pepper. Arrange the asparagus next to the chicken and potatoes on the sheet pan. This will give you a beautiful and colorful meal!
7. Bake it All Together:
Now it’s time to bake! Place the sheet pan in the oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender enough to be easily pierced with a fork.
8. Serve and Enjoy:
Once everything is cooked, take the pan out of the oven and let it rest for a few minutes. This helps the juices settle. Before serving, sprinkle some fresh chopped parsley on top for a lovely finishing touch. Enjoy your healthy and delicious sheet pan meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap the asparagus for other vegetables like broccoli, bell peppers, or zucchini. Just make sure to cut them into similar-sized pieces so they cook evenly. Adjust cooking time slightly depending on the vegetable; some may require a few extra minutes in the oven.
What Can I Substitute for Olive Oil?
If you’re out of olive oil or want a different flavor, you can use canola oil, avocado oil, or melted coconut oil as substitutes. Each brings a unique taste to the dish, but they all work well for roasting!
Can I Prep This Meal Ahead of Time?
Yes, you can! Marinate the chicken in the seasoning mixture and prep the vegetables a day in advance. Store everything in the fridge in separate airtight containers. Just let them sit at room temperature for about 30 minutes before baking to ensure even cooking.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and veggies on a baking sheet in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. This helps keep everything crispy!
