Sheet Pan Lemon Herb Chicken with Asparagus and Cherry Tomatoes
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! 🍋🌿🍗