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Lemon-Herb Chicken Sheet Pan Supper

(9 reviews)
Lemon-Herb Chicken Sheet Pan Supper
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4
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This lemony one-pan wonder uses always-available ingredients to make it feel like summer any time of the year.

Ingredients

4
tablespoons butter, melted
1
teaspoon salt
1/2
teaspoon pepper
1
lb small new potatoes, quartered
20
oz boneless skinless chicken thighs (5 to 6 thighs)
1
bunch fresh asparagus spears, trimmed and cut in 2-inch pieces (about 1 lb)
1
tablespoon honey
1
lemon, thinly sliced
2
tablespoons chopped fresh basil leaves
2
tablespoons chopped fresh parsley leaves

Directions

  • 1 Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • 2 In large bowl, mix 2 tablespoons of the butter, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 23 to 25 minutes or until tender when pierced with a knife. Remove from oven; stir.
  • 3 In same large bowl, mix remaining 2 tablespoons butter, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add chicken and asparagus to mixture, and toss to coat; arrange in single layer in pan next to potatoes. Brush chicken with honey. Roast 17 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned and fork-tender. Squeeze 2 of the lemon slices over all.
  • 4 Top with basil and parsley; serve with remaining lemon slices.
Tips  

If some of your potatoes are larger than others, instead of quartering them, cut into 6 wedges.

Want to use chicken breasts instead? Substitute 4 (5 oz) boneless skinless chicken breasts.

Nutrition Information 
No nutrition information available for this recipe
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