One-Pan Lemon Garlic Chicken with Asparagus
Discover the ultimate weeknight meal solution with this incredibly flavorful One-Pan Lemon Garlic Chicken with Asparagus. This dish features tender, juicy chicken breasts and perfectly roasted asparagus, all infused with bright lemon zest, fresh lemon juice, and aromatic garlic. It delivers maximum taste with minimal cleanup, making it a staple for busy evenings and a delight for the palate.
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
Approximately 40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredibly easy cleanup with just one pan, perfect for busy weeknights.
- Packed with bright, zesty lemon and savory garlic flavors that truly pop.
- A complete, balanced meal with protein and vegetables, all cooked together.
- Ready in under 40 minutes from start to finish.
- A healthy and delicious option that feels gourmet yet is simple to make.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 600-700 grams / 1.3-1.5 pounds total), trimmed
- 450 grams (1 pound) fresh asparagus, woody ends trimmed
- 4 large cloves garlic, finely minced
- 1 medium lemon, zest of the entire lemon and juice (approximately 60 milliliters / 4 tablespoons)
- 30 milliliters (2 tablespoons) extra virgin olive oil
- 5 grams (1 teaspoon) fine sea salt, or to taste
- 2 grams (0.5 teaspoon) freshly ground black pepper, or to taste
Instructions
- Preheat your oven to 200°C (400°F). This high heat is essential for quickly cooking the chicken through while achieving a tender-crisp texture on the asparagus.
- In a large mixing bowl, thoroughly whisk together the olive oil, minced garlic, fresh lemon juice, lemon zest, salt, and pepper. Ensure all ingredients are well combined to create an emulsified marinade that will evenly coat the chicken and asparagus.
- Add the trimmed chicken breasts and asparagus spears to the bowl with the lemon-garlic mixture. Toss everything gently but thoroughly, ensuring each piece of chicken and every asparagus spear is well coated. This ensures maximum flavor infusion.
- Spread the coated chicken and asparagus onto a large baking sheet, ensuring they are arranged in a single layer. Overcrowding the pan will steam the ingredients instead of roasting them, preventing browning and crispness.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) when measured with a meat thermometer, and the asparagus is tender-crisp. The exact cooking time may vary based on the thickness of your chicken breasts.
- Once cooked, remove the baking sheet from the oven and allow the chicken and asparagus to rest for 2-3 minutes before serving. Resting the chicken allows the juices to redistribute, resulting in a more succulent and tender final product.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Large baking sheet (sheet pan)
- Meat thermometer
- Tongs or spatula
Essential Success Tips
- Do not overcrowd the baking sheet; use two if necessary. Giving ingredients space allows them to roast and caramelize rather than steam, leading to better texture and flavor.
- Ensure your oven is fully preheated to the correct temperature before placing the pan inside. This initial blast of heat is key for even cooking and achieving a nice sear.
- Trim the woody ends of the asparagus properly. Bend a spear until it naturally snaps; this is usually where the tough part ends and the tender part begins.
- Always use a meat thermometer to check the chicken's internal temperature. Overcooked chicken can be dry, while undercooked chicken is unsafe. Aim for 75°C (165°F).
- For an extra layer of flavor, consider a sprinkle of fresh chopped parsley or dill just before serving.
Professional Cooking Secrets
- To enhance the lemon flavor, briefly rub the lemon zest into the salt and pepper before adding the other marinade ingredients. This releases the essential oils for a more intense citrus aroma and taste.
- For exceptionally juicy chicken, consider brining the chicken breasts in a simple saltwater solution (about 30g salt per liter of water) for 20-30 minutes before patting dry and marinating. This helps the chicken retain moisture during cooking.
- To achieve perfectly crispy asparagus and chicken, ensure both are thoroughly patted dry before coating in the marinade. Excess moisture inhibits browning and can lead to a less desirable texture.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven.
- Variations: Feel free to add other quick-cooking vegetables like cherry tomatoes, bell peppers, or sliced zucchini to the pan during the last 10-15 minutes of cooking. A sprinkle of Parmesan cheese in the last 5 minutes can also add a delicious salty tang.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs work wonderfully in this recipe and tend to stay even juicier. Note that thighs may require a slightly longer cooking time, typically 25-30 minutes, to reach the safe internal temperature of 75°C (165°F).
How do I prevent the asparagus from getting mushy?
The key is not to overcrowd the pan and to monitor its doneness. Asparagus cooks relatively quickly. Ensure it's in a single layer for proper roasting, and check for tenderness after about 15-20 minutes. It should be tender-crisp, not soft.
Can I prepare this dish ahead of time?
You can prepare the lemon-garlic marinade and trim the asparagus ahead of time. However, it's best to toss the chicken and asparagus with the marinade just before baking to prevent the lemon juice from 'cooking' the chicken or softening the asparagus prematurely.
Nutrition Facts (Per Serving)
Calories: 350-400, Protein: 45-50g, Fat: 15-20g, Carbs: 8-10g (per serving, estimated based on typical ingredient quantities)
Allergy Information
This dish is naturally gluten-free and dairy-free. Contains garlic and lemon. Always check individual ingredient labels for specific allergen information if you have severe sensitivities.
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