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Sheet-Pan Garlic Butter Lemon Herb Chicken Breast & Asparagus

Sheet-Pan Garlic Butter Lemon Herb Chicken Breast & Asparagus is a bright, one-pan dinner with oven-roasted chicken, tender-crisp asparagus, and baby potatoes in a garlic butter lemon herb sauce. Roast everything on one sheet pan at high heat for juicy chicken and lightly caramelized edges.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 chicken breasts boneless, skinless
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
For the Vegetables
  • 1 lb asparagus trimmed
  • 1 lb baby Yukon Gold potatoes halved
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
For the Garlic Butter Lemon Herb Sauce
  • 4 tbsp unsalted butter melted
  • 5 garlic cloves minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp crushed red pepper flakes optional
Garnish
  • 1 lemon slices
  • 1 fresh parsley chopped
  • 1 parmesan optional, freshly grated

Equipment

  • 1 sheet pan

Method
 

Prep and roast the potatoes
  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Toss the halved baby Yukon Gold potatoes with olive oil, kosher salt, and black pepper, then spread them onto one side of the sheet pan.
  3. Roast the potatoes for 15 minutes.
Season chicken and make the herb butter
  1. Pat the chicken breasts dry, then season both sides with kosher salt, black pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.
  2. Whisk together the melted unsalted butter, minced garlic, fresh lemon juice, lemon zest, chopped thyme, chopped rosemary, chopped parsley, and crushed red pepper flakes (if using) until combined.
Add chicken and asparagus, then finish cooking
  1. Remove the sheet pan from the oven, push the potatoes to one side, and place the seasoned chicken breasts on the empty side.
  2. Brush the chicken generously with the garlic butter lemon herb mixture.
  3. Arrange the trimmed asparagus around the chicken and drizzle the remaining garlic butter mixture over the asparagus and potatoes.
  4. Roast for 18–22 minutes, or until the chicken reaches 165°F (74°C) and the asparagus is tender-crisp.
  5. Switch the oven to broil for the final 2–3 minutes to lightly caramelize the chicken and vegetables.
Garnish and serve
  1. Garnish with chopped fresh parsley, lemon slices, and optional freshly grated Parmesan.
  2. Serve immediately with extra lemon wedges for squeezing over the chicken.

Notes

Pro tip: For even roasting, keep the chicken breasts similar thickness and arrange asparagus in a single layer so it turns tender-crisp instead of steaming. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in a 400°F (200°C) oven until warmed through. Freezing isn’t recommended for best texture. Dietary swap: use dairy-free butter in the garlic butter sauce for a lactose-reduced version (flavor will be slightly different).