This Lemon Herb Chicken with Asparagus and Cherry Tomatoes is fresh, bright, and packed with flavor. Juicy chicken breasts are marinated in a zesty lemon herb sauce, then roasted alongside tender asparagus and sweet cherry tomatoes for a simple, healthy, and delicious one-pan meal. Perfect for busy weeknights!
Why You’ll Like This Recipe
✔ One Pan, Minimal Cleanup – Everything cooks together, making dinnertime easier.
✔ Light & Fresh – The lemony, herby flavor keeps it refreshing and bright.
✔ Perfectly Roasted Veggies – Asparagus and tomatoes caramelize beautifully in the oven.
✔ Quick & Healthy – A protein-packed, low-carb meal ready in under 30 minutes.
👉 Ingredients
For the Chicken & Veggies:
- 4 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed
- 1 ½ cups cherry tomatoes, halved
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
For the Lemon Herb Marinade:
- 2 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp honey (for a slight sweetness)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For Garnish:
- 1 tbsp chopped fresh parsley
- 1 tbsp grated parmesan (optional)
- Extra lemon slices, for serving
👉 Directions
1️⃣ Preheat the Oven – Set to 400°F (200°C) and line a sheet pan with parchment paper.
2️⃣ Make the Lemon Herb Marinade – In a small bowl, whisk together olive oil, lemon juice, honey, garlic, oregano, thyme, paprika, salt, and pepper.
3️⃣ Marinate the Chicken – Place the chicken breasts in a bowl or zip-top bag, pour half of the marinade over them, and let sit for 10-15 minutes (or longer if you have time).
4️⃣ Prepare the Veggies – Toss the asparagus and cherry tomatoes with olive oil, salt, and black pepper. Spread them on the sheet pan.
5️⃣ Bake the Chicken – Place the marinated chicken breasts on the sheet pan and bake for 15 minutes.
6️⃣ Add the Veggies & More Marinade – Add the asparagus and cherry tomatoes to the pan, drizzle with the remaining marinade, and return to the oven for another 10-12 minutes, until the chicken reaches 165°F (75°C) and the veggies are tender.
7️⃣ Garnish & Serve – Sprinkle with fresh parsley, parmesan (if using), and lemon slices. Enjoy as is or serve with rice, quinoa, or a side salad!
Common Questions
❓ Can I use chicken thighs instead?
Yes! Boneless thighs work well—adjust cook time to 25-30 minutes.
❓ What if I don’t have asparagus?
Green beans, zucchini, or bell peppers would make great substitutes.
❓ Can I make this ahead of time?
Yes! Marinate the chicken in the lemon herb mixture for up to 24 hours before baking.
❓ How do I store leftovers?
Keep in an airtight container in the fridge for 3 days. Reheat in the oven at 350°F (175°C) for the best texture.
This Lemon Herb Chicken with Asparagus and Cherry Tomatoes is fresh, flavorful, and ridiculously easy to make. Give it a try and let me know what you think! 🍋🌿🍗
