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Sheet Pan Lemon Chicken with Asparagus and Cauliflower

Sheet Pan Lemon Chicken with Asparagus and Cauliflower is a quick and healthy dinner option made conveniently in one pan, so cleanup is a breeze.

Sheet Pan Lemon Chicken with Asparagus and Cauliflower
Rebecca Denton
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 ½ tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon smoked paprika
  • Juice and zest of 1 lemon
  • ¾ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 cups cauliflower, roughly chopped
  • 1 small bunch of asparagus, ends trimmed

Instructions

  1. Preheat oven to 425 degrees.
  2. In a medium bowl, whisk together 2 tablespoons olive oil, mustard, garlic, onion powder, parsley, paprika, lemon juice and zest, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the chicken and coat it thoroughly. Allow to marinate for 15 to 20 minutes.
  3. On a rimmed baking sheet, toss the cauliflower with 1 tablespoon olive oil and ¼ teaspoon salt. Place the marinated chicken on the baking sheet and roast for about 10 minutes. 
  4. Remove the cauliflower and chicken from the oven and push to one side of the baking sheet. Place the asparagus on the other side. Drizzle the asparagus with the remaining 1 tablespoon olive oil and season with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
  5. Return pan to oven and cook for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  6. Divide the chicken, cauliflower and asparagus equally between 4 plates and serve warm.

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