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.

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!

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.

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.

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.

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.