Full of flavor and super easy to make, this Lemon Chicken and Asparagus is made on a sheet pan for a simple dinner option. It's naturally gluten free, dairy free, and paleo as well as family friendly. It's packed with veggies and very flavorful thanks to the Herbs de Provence along with the zesty lemon.
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Place the chicken breasts evenly on the baking sheet, and set aside.
In a small bowl, whisk together the Herb de Provence, minced garlic, olive oil, honey or maple syrup, lemon zest, lemon juice, sea salt, and pepper until combined.
Pour half of the mixture over the chicken breasts. Place the pan in the oven and cook until the chicken is almost done about 20 minutes.
Toss the remaining Herbs de Provence mixture with the asparagus, and set it aside.
When the chicken is almost done, remove it from the oven, and set the oven to the broil setting. Place the asparagus around the edges.
Pour any of the remaining sauce from the asparagus over the pan. Place a few lemon slices in and around the chicken and asparagus.
Broil, (on the low setting) the chicken and asparagus until the asparagus is crisp tender and the chicken golden brown and no longer pink in the center, about 10 minutes.
Serve immediately.
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Notes
Small broccoli florets or broccolini will work well here in place of the asparagus, but you'll probably need to add 5 minutes the cooking time listed for the asparagus, so pull the chicken out 5 minutes sooner so it doesn't overcook. Green beans would work well here too.