Sheet Pan Lemon Parmesan Chicken, Asparagus, and Red Potatoes
This easy and delicious sheet pan meal is simple to prep and ready for your table in less than an hour. The perfect nutritious weeknight meal with minimal mess!
Servings 4 people
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.