Here's a simple recipe for Sheet Pan Chicken and Asparagus:
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 lb asparagus spears, tough ends trimmed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Lemon wedges for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
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Instructions:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup.
Place the chicken breasts in the center of the prepared baking sheet, leaving space around them for the asparagus.
Arrange the trimmed asparagus spears around the chicken breasts on the baking sheet.
In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Drizzle the olive oil mixture over the chicken breasts and asparagus, tossing to coat everything evenly.
Spread the chicken and asparagus out in an even layer on the baking sheet, ensuring that the chicken breasts are not touching each other.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
Once cooked, remove the sheet pan from the oven and let it rest for a few minutes before serving.
Serve the Sheet Pan Chicken and Asparagus hot, garnished with chopped fresh parsley and lemon wedges on the side for squeezing over the chicken and veggies, if desired.
This Sheet Pan Chicken and Asparagus is a flavorful and easy-to-make meal that's perfect for busy weeknights. Enjoy the tender chicken and roasted asparagus with your favorite side dishes for a satisfying dinner.
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