👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
In a large mixing bowl, combine the chicken pieces, olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Toss well to ensure all chicken is evenly coated.
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3
Add the trimmed asparagus spears to the bowl with the chicken. Toss gently again to combine, ensuring the asparagus also gets a light coating of the seasoning.
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4
Spread the chicken and asparagus in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; use two sheets if necessary to allow everything to roast instead of steam.
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5
Bake for 18-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender-crisp. Cooking time may vary based on chicken thickness.
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6
Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately with extra lemon wedges for squeezing over.
💡 Notes
To vary the flavors, try adding a sprinkle of red pepper flakes for a subtle kick, or swap oregano and thyme for Italian seasoning or a 'Herbs de Provence' blend. This dish reheats well for meal prep; store in an airtight container for up to 3 days.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
45g
Total Fat
18g
Saturated Fat
3g
Carbs
9g
Fiber
3g
Sugar
3g
Sodium
480mg
Cholesterol
120mg
