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Lemon-herb chicken breasts roasted with asparagus and cherry tomatoes in a square stoneware pan Copy

Lemon-Herb Chicken with Roasted Asparagus & Tomatoes

Course: Dinner, Main Course
Cuisine: American, Mediterranean-inspired
Keyword: Dairy Free, Gluten Free, High-Protein, One Pan Dinner
Prep Time: 15 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 40 minutes
Servings: 4
Author: slicedicedish
Tender lemon-herb chicken breasts roast alongside fresh asparagus and juicy cherry tomatoes in one pan. A bright, garlic-infused marinade brings everything together for a flavorful, gluten-free and dairy-free dinner with minimal cleanup.
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Ingredients

  • 1½ lbs boneless skinless chicken breasts
  • 1 lb fresh asparagus woody ends trimmed
  • 2 cups cherry or grape tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 large lemon zested and juiced (about 3 tablespoons juice)
  • 3 garlic cloves pressed
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes optional
  • 2 tablespoons chopped fresh parsley
  • ½ lemon cut into wedges

Instructions

  • Heat the oven to 425°F.
  • If the chicken breasts are thick, slice them horizontally into thinner cutlets or pound them to an even thickness. (This helps everything finish cooking at approximately the same time).
  • Whisk together the olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, Dijon, salt, pepper, and red pepper flakes.
  • Place the chicken in a bowl and toss with half of the lemon-herb marinade. Let stand for 10–15 minutes while the oven preheats.
  • Arrange the chicken in your stoneware pan or sheet pan.
  • Toss the asparagus and tomatoes with the remaining marinade and arrange them around the chicken in a single layer.
  • Roast for 20–25 minutes, or until the chicken reaches 165°F and the asparagus is tender-crisp. If you're using thinner chicken cutlets, begin checking around 18 minutes.
  • Let the chicken rest for 5 minutes.
  • Spoon the warm lemony pan juices over the chicken and vegetables. Finish with fresh parsley and a squeeze of lemon.

Notes

Easy, Easier & Easiest

EASY — A Little Less Work
Use a garlic press instead of mincing the garlic, and strip the rosemary and thyme leaves directly into the marinade before chopping them together. While the chicken marinates, trim the asparagus and prepare the tomatoes so everything is ready when the oven reaches temperature.
EASIER — Save More Time
Prepare the lemon-herb marinade up to a day ahead and refrigerate it in a covered container. Trim the asparagus and portion the chicken ahead of time, storing everything separately. When it's time for dinner, coat the ingredients with the marinade and roast.
EASIEST — Maximum Convenience
Purchase thin-sliced chicken breasts, pre-trimmed asparagus, and washed grape tomatoes. Substitute ½ teaspoon dried rosemary and ½ teaspoon dried thyme for the fresh herbs, and use refrigerated minced garlic if desired. You'll have almost no chopping, and everything can go into the oven in minutes. Begin checking thinner chicken breasts early for doneness.