Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (sliced into even strips or cutlets)
- 1 lb fresh asparagus, woody ends trimmed
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1 large lemon, half sliced into rounds and half juiced
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1: Preheat and Prep the Ingredients. Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking. While the oven heats up, wash your asparagus and snap off the tough, woody ends. Pat the chicken breasts dry with paper towels to ensure they sear and brown properly rather than steaming.
- Step 2: Season the Chicken and Asparagus. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, onion powder, salt, and pepper. Place the chicken and asparagus on the prepared baking sheet. Drizzle the herb oil mixture over everything. Use your hands or tongs to toss the ingredients until they are thoroughly and evenly coated. Arrange the lemon slices around the chicken for extra infusion.
- Step 3: Roast Until Golden. Spread the chicken and asparagus out into a single layer, ensuring they aren’t overcrowded. Place the pan in the center rack of the oven. Bake for 20 to 25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the asparagus is tender and slightly charred at the tips.
- Step 4: Rest and Garnish. Remove the pan from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Garnish with a sprinkle of fresh parsley and an extra squeeze of lemon if desired. Serve immediately directly from the pan for a rustic feel.
- Cook Time: 40 minutes