Description
Prepare a complete, flavorful meal with minimal cleanup using this simple recipe for chicken and asparagus roasted together on one sheet pan.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
- 1 lb fresh asparagus, trimmed
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
- In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, Italian seasoning, salt, and pepper to create the marinade.
- Place the cut chicken pieces into the bowl with the marinade. Toss to coat the chicken thoroughly. Let it marinate for at least 10 minutes while you prepare the asparagus.
- Place the trimmed asparagus spears on the prepared baking sheet in a single layer.
- Add the marinated chicken pieces to the baking sheet, spreading them out so they are not overcrowded.
- Roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the asparagus is tender-crisp.
- Serve immediately.
Notes
- For best results, cut the chicken into uniform pieces so they cook evenly with the asparagus.
- If you prefer thinner asparagus, add it to the pan about 5 minutes after the chicken starts roasting to prevent it from overcooking.
- You can substitute broccoli florets or sliced bell peppers for the asparagus. Adjust cooking time as needed.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 38
- Cholesterol: 110