This one-pan lemon roast chicken and âsparagus (with potatoes!) is the ultimate sheet pân dinner. It’s lemony, it’s garlic-y, it’s heâlthy and a breeze to mâke. Perfectly quick for weeknights ând delicious enough for weekend entertâining. Everything in â pân ând the oven tâkes câre of the rest!
This chicken and asparagus dinner is essentially the best sheet pan dinner that you’ll make this week. But there are a few things that you should know about making this.
This chicken and asparagus dinner is essentially the best sheet pan dinner that you’ll make this week. But there are a few things that you should know about making this.
INGREDIENTS
- 2 boneless chicken breasts
- 3 lemons 2x zest- 1x sliced
- juice of 1/2 lemon
- 2 cloves garlic grated
- 50 ml olive oil
- 2 Tbsps Herbes de Provence
- 2 Tbsps Basil dried
- 1 Tbsp honey
- Salt/Pepper
- 500 g new potatoes
- 1 x bunch asparagus trimmed
INSTRUCTIONS
- Pre-heat the oven to 180c. In a small bowl combine the olive oil, grated garlic, lemon zest, honey and dried herbs. Spread the marinade over the chicken and leave to sit while you prep the potatoes.
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