Sheet Pan Lemon Garlic Chicken & Asparagus Dish

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 4 cloves garlic, minced
• 2 pieces lemons (zest and juice)
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix together olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper.
3. Place the chicken breasts in a large resealable plastic bag or bowl, pour the marinade over them, and let them sit for at least 15 minutes (or up to 2 hours in the fridge).
4. While the chicken is marinating, prepare the asparagus by placing it in a large bowl. Drizzle with a little olive oil, sprinkle with salt and pepper, and toss to coat evenly.
5. Line a large baking sheet with parchment paper. Remove the chicken from the marinade, allowing excess to drip off and place them on one side of the baking sheet. On the other side, arrange the asparagus in a single layer.
6. Bake in the preheated oven for about 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the asparagus is tender-crisp.
7. Remove from the oven and let it rest for 5 minutes. Sprinkle freshly chopped parsley over the chicken and asparagus before serving.