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Lemon Chicken and Asparagus Sheet Pan Dinner

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Lemon Chicken and Asparagus Sheet Pan Dinner Lemon Chicken and Asparagus Sheet Pan Dinner

Lemon Chicken and Asparagus Sheet Pan Dinner






This recipe is based off the flavors of my husband’s favorite meal – Lemon Chicken Penne Pasta. He loves this dish so much in fact it was on the menu for our wedding. The only problem with it, is the several cups of heavy cream, although I promise I’ll get the recipe to you someday because it’s fantastic! I tried photographing it twice already, and both times ended in complete failure, it’s delicious but kind of ugly so I’m definitely working on it.
Since neither one of use feels too great when we eat heavy dishes too often, we like to keep Lemon Chicken Penne to an occasional treat. However the flavors are just too good, so I came up with this much lighter version in the form of an easy sheet pan dinner. And I can tell you it was a huge success with Tyler, which is really saying something considering it’s his favorite meal I’ve been messing around with.
Most of the flavor in this dish comes from Herbs de Provence which is a blend of spices that pairs really well with chicken, and of course lemon. It’s one of those spices that’s worth adding to your spice cabinet because even if you only make this dish with it, you’re going to want to keep making it week after week. It’s pretty hard to get tired of these flavors, and we both enjoyed the leftovers cold the next day as lunch, so that’s another bonus.

For this recipe, you start by washing the asparagus and snapping off the woody ends.
Tip: Store bought asparagus has been cut which means the bottom ends will be too hard and woody to eat. By snapping off the ends, you end up with just tender spears. I bought 2 pounds of asparagus, and ended up with just 1 1/2 pounds after removing the ends. When I buy asparagus from the Farmer’s Market, they’ve harvested the asparagus by snapping the stalks at the natural breaking point. This means that the whole bunch is useable without any of it going to waste, which also equals a better deal price wise than store bought – pound for pound.

The sauce/marinade comes together easily in a small bowl, you just whisk a few ingredients together. To get more flavor from the Herbs de Provence, I like to crush is in my hand as I add it to the bowl.

Next some of the sauce is poured over the chicken, and you bake the chicken until it’s almost done. Then the asparagus is added towards the end because it cooks quickly.
For a nice browned top, I broiled the chicken for about 10 minutes after adding the asparagus to the pan.

I hope you’ll enjoy this super easy spring inspired dinner as much as we have!

5.0 from 4 reviews Lemon Chicken and Asparagus Sheet Pan Dinner   Print Prep time 15 mins Cook time 30 mins Total time 45 mins   Author: Get Inspired Everyday! Serves: 4 - 6 servings Ingredients 4 boneless skinless chicken breasts, about 2 pounds 2 Teaspoons Herbs de Provence 2 Tablespoons olive oil 1 Tablespoon honey or maple syr...


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Fuente de la noticia: getinspiredeveryday-food
Fecha de publicación: 18-05-2017 22:16
visto: 2

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