Lemon Butter Chicken and Asparagus
A simple sheet-pan dinner of chicken breasts and asparagus roasted with lemon, garlic, herbs and butter for a bright, hands-off meal.
Prep 10 min · Cook 20 min · Total 30 min · Makes 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
Directions
Heat the oven to 425 degrees. Cover a baking sheet with heavy duty aluminum foil, then drizzle the olive oil onto the foil. Set the chicken breasts and asparagus on the sheet pan, turning them in the oil to coat. Season everything with pepper, garlic powder, dried herbs and sea salt. Lay lemon slices across the chicken and asparagus. Bake for 15 minutes, then dot the chicken and asparagus with butter. Return the pan to the oven for 5 minutes more, or until a meat thermometer reads 165 degrees in the chicken. Take the pan out of the oven, finish with grated parmesan, and serve right away.