Lemon Herb Roasted Chicken with Asparagus

Spring is the perfect time to bring fresh, bright flavors to the dinner table. This lemon herb roasted chicken with asparagus is a fantastic way to celebrate the season. The combination of zesty lemon, fragrant herbs, and tender chicken makes every bite a little burst of sunshine. Paired with crisp asparagus roasted to perfection, it’s a meal that feels both comforting and light—ideal for spring meals when you want something satisfying but not too heavy.

What I love most about this recipe is how simple it is to make without sacrificing flavor. Everything cooks together on one sheet pan, which means minimal cleanup and maximum taste. The chicken turns golden brown while soaking up the citrus and herb flavors, and the asparagus comes out perfectly tender with a slight crisp at the edges. It’s an easy way to enjoy a home-cooked meal without spending hours in the kitchen.

This dish also works beautifully for a spring dinner that impresses without stress. The bright lemon notes elevate the flavors, making it feel fresh and seasonal, while the herbs add warmth and depth. You can serve it for a weeknight dinner or even a casual weekend gathering—it’s flexible, flavorful, and downright inviting.

If you’re a fan of simple yet delicious one-pan recipes, this lemon chicken with roasted asparagus hits all the right notes. Not only does it taste amazing, but it’s also a great way to highlight spring produce while keeping your meal prep easy and stress-free.

Why You’ll Love It

• Effortless flavor in one pan – Everything cooks together, so the chicken absorbs the lemon and herb goodness while the asparagus roasts perfectly. Minimal effort, maximum taste!
• Bright and fresh for spring meals – The zesty lemon and fresh herbs make this dish feel light and seasonal, perfect for a spring dinner that doesn’t weigh you down.
• Crispy outside, juicy inside – The chicken comes out golden and tender every time, while the asparagus has just the right amount of crunch at the tips.
• Family- and guest-friendly – This dish is simple enough for weeknight dinners but elegant enough to serve when friends drop by. Everyone will ask for seconds.
• Quick cleanup – Since it’s all roasted on one pan, you spend more time enjoying your meal and less time scrubbing pots and pans.

Ingredient List

For the Chicken and Asparagus

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon paprika

For the Lemon Herb Glaze

• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon fresh parsley, chopped

Ingredient Notes

• Chicken breasts: I always go for fresh, boneless, skinless chicken—it cooks evenly and stays juicy.
• Asparagus: Don’t skip trimming the tough ends! It makes all the difference for tender stalks.
• Lemon: Both slices and juice are key here—slices roast with the chicken, juice brightens the flavor.
• Herbs: Fresh or dried thyme and rosemary work, but I love using dried for convenience—it still packs flavor.
• Garlic: Never skip it! Roasted garlic brings the whole dish together with a cozy, aromatic touch.

Kitchen Equipment Needed

• Baking sheet – For roasting the chicken and asparagus together; I love using a rimmed sheet so nothing slides off.
• Parchment paper or foil – Makes cleanup a breeze and prevents sticking.
• Mixing bowl – To toss the chicken and asparagus with olive oil, herbs, and seasonings.
• Tongs – Perfect for turning chicken and asparagus without breaking them.
• Small bowl or measuring cup – To whisk together the lemon herb glaze quickly.
• Meat thermometer – Optional but handy to make sure your chicken stays juicy and perfectly cooked.

Instructions

1. Prep the Chicken and Asparagus

• Preheat your oven to 400°F (200°C).
• Pat the chicken breasts dry with paper towels—this helps them brown nicely.
• Trim the tough ends off the asparagus and set aside.
• Slice the lemon thinly for roasting and set aside.

Pro tip: Patting the chicken dry is key—it prevents steaming and helps the outside get golden and flavorful.

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2. Season the Chicken

• In a large mixing bowl, combine the chicken breasts with olive oil, garlic, salt, pepper, thyme, rosemary, and paprika.
• Toss until every piece is coated evenly.
• Lay the chicken on the baking sheet, leaving space between each piece.

Pro tip: Make sure the seasoning is spread evenly over the chicken, including under the edges—this is where extra flavor hides!

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3. Add the Asparagus and Lemon

• Toss the asparagus in the same mixing bowl with a drizzle of olive oil, a pinch of salt, and a little pepper.
• Arrange the asparagus around the chicken on the baking sheet.
• Place lemon slices on top of and around the chicken and asparagus.

Pro tip: Laying the lemon slices directly on the chicken allows the juices to soak in, giving a bright, fresh flavor.

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4. Roast Everything Together

• Place the baking sheet in the preheated oven and roast for 20–25 minutes.
• Check chicken for doneness with a meat thermometer (165°F / 74°C).
• Toss asparagus gently halfway through if needed to ensure even roasting.

Pro tip: Don’t overcook the asparagus! It should be tender but still slightly crisp at the tips.

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5. Make the Lemon Herb Glaze

• While the chicken roasts, whisk together lemon juice, honey, and chopped parsley in a small bowl.
• Set aside to drizzle over the chicken and asparagus after roasting.

Pro tip: Whisk continuously to fully combine the honey with lemon juice and avoid clumps.

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6. Finish and Serve

• Remove the chicken and asparagus from the oven.
• Drizzle the lemon herb glaze over everything while still hot.
• Serve immediately, making sure each plate gets some of the roasted lemon slices for extra flavor.

Tips and Tricks for Success

• Room temperature chicken – Let your chicken sit out for 10–15 minutes before roasting. It cooks more evenly and stays juicy.
• Even asparagus size – Trim and pick stalks that are similar in thickness so they cook at the same rate.
• Use a rimmed baking sheet – Keeps everything contained and catches any juices for easy cleanup.
• Rest the chicken – Let it sit for 5 minutes after roasting so juices redistribute and stay in the meat.
• Adjust lemon to taste – If you love extra tang, squeeze more fresh lemon over the chicken just before serving.

Ingredient Substitutions and Variations

• Chicken: Swap chicken breasts for thighs if you prefer darker meat—they stay moist and add extra flavor.
• Asparagus: Green beans or broccolini work beautifully if asparagus isn’t in season.
• Herbs: Fresh herbs like rosemary, thyme, or parsley can replace dried ones for a more aromatic flavor.
• Sweetener: Honey can be swapped with maple syrup in the lemon glaze for a slightly different, but equally delicious, sweetness.
• Citrus twist: Try adding orange slices or a little lime juice for a unique spin on the lemon chicken with roasted asparagus.

Serving Suggestions

• I love serving this lemon herb roasted chicken with asparagus alongside a simple garlic mashed potato—it balances the bright citrus flavors perfectly.
• A crisp spring salad with radishes, cucumbers, and a light vinaigrette pairs beautifully and keeps the meal feeling fresh.
• Spoon some of the pan juices over cooked quinoa or rice for an easy, flavorful side.
• For a cozy weeknight dinner, serve with warm crusty bread to soak up every bit of the lemony glaze.
• Add a few roasted cherry tomatoes or bell peppers on the side for extra color and a touch of natural sweetness.

Storage and Reheating Instructions

• Refrigerator: Store leftover chicken and asparagus in an airtight container for up to 3 days.
• Freezer: Chicken freezes well for up to 2 months; asparagus is best enjoyed fresh, but you can freeze for up to a month.
• Reheating oven: Reheat at 350°F (175°C) for 10–12 minutes until warmed through, covering with foil to prevent drying.
• Reheating microwave: Heat in 1–2 minute increments on medium power, stirring asparagus halfway through for even warmth.
• Tip: Drizzle a little extra lemon juice or olive oil when reheating to revive the fresh flavors.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work great and stay extra juicy. Just adjust the cooking time slightly if they’re larger pieces.

How do I prevent the asparagus from getting soggy?

Trim the tough ends and roast them alongside the chicken without overcrowding. This keeps them tender but still slightly crisp.

Can I make this recipe ahead of time?

Yes! You can prep the chicken and asparagus, season, and store in the fridge for a few hours before roasting. Just bring the chicken to room temperature before baking for even cooking.

Can I skip the honey in the glaze?

You can, but a little sweetness balances the lemon and herbs nicely. Maple syrup or a pinch of sugar works too.

What sides go best with this dish?

This chicken pairs beautifully with mashed potatoes, rice, quinoa, or a fresh green salad—whatever you have on hand!

How do I reheat leftovers without drying out the chicken?

Cover the chicken loosely with foil and warm in the oven at 350°F (175°C) for 10–12 minutes. Adding a drizzle of lemon juice or olive oil helps revive the flavors.

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Did you try this recipe? I’d love to hear how it turned out! Share your thoughts in the comments or tell me your favorite spring dinner twist—you might inspire someone else’s next meal.