This easy and delicious sheet pan lemon parmesan chicken, asparagus, and red potatoes is simple to prep and ready for your table in less than an hour. The perfect nutritious weeknight meal with minimal mess!
Jump to RecipeSheet pan meals are still one of my absolute favorite ways to cook. They’re so easy to throw together, and everything is all on one pan so clean up is a breeze! Plus, I’ve been having a ton of fun coming up with new fun creations and combinations. My latest is a Lemon Parmesan Chicken, Asparagus, and Red Potatoes sheet pan meal. It’s a winner, I promise!
This particular sheet pan recipe is so simple to prep. All you have to do is mince your garlic, halve your potatoes (or quarter them, if large), and trim the ends off your asparagus. It seriously only takes a few minutes to get everything ready for this dish! Talk about convenient!
Then, whisk together your olive oil, parmesan cheese, lemon juice, garlic, and ground black pepper in a small bowl.
Pour the mixture over the chicken, potatoes, and asparagus and toss to coat. Place the potatoes and chicken on a baking sheet lined with either a silicone baking mat, parchment paper, or foil. Roast in the oven at 400 degrees Fahrenheit for 20-30 minutes, or until chicken reaches an internal temperature of 165 degrees and potatoes can be easily pierced with a fork. 15 minutes before your cook time is up, add the asparagus to the sheet pan.
And there you have it–a delicious Lemon Parmesan Chicken, Asparagus, and Red Potatoes. Enjoy! If you try this recipe, be sure to let me know your thoughts and leave a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Looking for more sheet pan meal ideas? Try out these other fantastic recipes:
Sheet Pan Maple and Brown Sugar Chicken, Butternut Squash, and Brussels Sprouts
Greek-Inspired Sheet Pan Chicken and Veggies
Sheet Pan Sweet Onion Cranberry Chicken
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Sheet Pan Lemon Parmesan Chicken, Asparagus, and Red Potatoes
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 cup olive oil
- 1/2 cup parmesan cheese grated
- 2 lemons juiced
- 4 cloves garlic minced
- 1/2 tsp ground black pepper
- 1/2 lb baby red potatoes halved (quartered if large)
- 1 lb asparagus trimmed
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
- In a small bowl, whisk together olive oil, parmesan cheese, lemon juice, garlic, and ground black pepper.
- Pour mixture onto chicken breasts, asparagus, and potatoes and toss to coat.
- Place coated chicken breasts and potatoes onto prepared baking sheet. Roast in oven for 20-30 minutes, or until chicken breasts reach an internal temperature of at least 165 degrees Fahrenheit and potatoes can be easily pierced with a fork. Add asparagus to baking sheet for the final 15 minutes of roasting.
Notes
- Try using green beans, brussels sprouts, or your favorite veggie instead of the asparagus, if desired.
- Don’t have baby red potatoes? Try yellow, fingerling, or even russet potatoes instead.