One Pan Honey Lemon Chicken (Printer-Friendly)

Tender chicken and asparagus paired with a honey lemon sauce, all baked together for a quick flavorful meal.

# What You'll Need:

01 - 4 boneless skinless chicken breasts (approximately 700 g total), at room temperature

02 - 500 g fresh asparagus, trimmed

03 - 2 tablespoons olive oil

04 - Salt, to taste

05 - Freshly ground black pepper, to taste

06 - 2 tablespoons honey

07 - 2 tablespoons fresh lemon juice

08 - 2 teaspoons finely grated lemon zest

09 - 2 tablespoons low sodium soy sauce

10 - 3 large garlic cloves, minced

01 - Preheat oven to 200°C. Line a large oven tray or sheet pan with baking paper.

02 - In a small bowl, whisk together honey, lemon juice, lemon zest, soy sauce, and minced garlic until well combined.

03 - Arrange chicken breasts on the prepared tray. Drizzle with olive oil and season both sides with salt and black pepper.

04 - Pour the honey lemon marinade evenly over the chicken breasts, coating thoroughly.

05 - Bake in the preheated oven for 15 minutes.

06 - Remove tray from oven. Add trimmed asparagus to the pan, arranging around the chicken. Toss asparagus with residual marinade and pan juices.

07 - Return tray to oven. Bake for an additional 10–12 minutes, or until chicken is fully cooked and asparagus is tender.

08 - Allow chicken to rest for 3–5 minutes before slicing. Serve with cooked asparagus, drizzled with pan juices.

01 - For best results, allow chicken to reach room temperature before baking to ensure even cooking.

02 - Chicken thighs may be substituted for breasts; adjust cooking time as needed.

03 - Asparagus can be replaced with green beans, broccoli, zucchini, or cauliflower as desired.

04 - Pair with rice or roasted potatoes and spoon over extra sauce for enhanced flavor.