Honey Lemon Chicken & Asparagus Bake
This honey lemon chicken and asparagus bake is a zesty, savory one-pan dinner perfect for busy nights. Juicy chicken breasts are marinated in a bright, garlicky lemon-honey glaze and roasted with crisp asparagus for a healthy, naturally gluten-free meal that’s bursting with fresh citrus flavor.
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts
- 100 ml fresh lemon juice
- 75 g honey
- 1 tbsp soy sauce
- 1 tbsp garlic minced
- 2 tbsp fresh parsley chopped, divided
- 1 tsp salt
- 0.5 tsp ground black pepper or to taste
- 2 bunches asparagus woody ends trimmed
- 1 lemon sliced
- 1 tbsp olive oil for greasing the tray
Instructions
Honey Lemon Chicken & Asparagus Instructions
- Preheat the oven to 200°C (400°F). Lightly grease a baking sheet with olive oil.
- Place chicken breasts on the prepared sheet pan. Season both sides with salt and pepper.
- In a bowl, whisk together lemon juice, honey, soy sauce, garlic, half the parsley, salt, and black pepper until well combined.
- Pour three-quarters of the marinade over the chicken. Arrange lemon slices over the chicken breasts.
- Cover the tray loosely with foil and bake for 20 minutes.
- Remove foil and arrange trimmed asparagus around the chicken. Pour the remaining marinade over the asparagus and season them with salt and pepper.
- Return tray to the oven and bake uncovered for 10–15 more minutes, or until the chicken is golden and cooked through and asparagus is tender.
- Optionally broil for 2–3 minutes at the end for additional caramelization.
- Garnish with remaining parsley before serving.
Notes
- Make sure asparagus is trimmed to remove woody ends for best texture.
- Adjust lemon and honey ratio to make it tangier or sweeter based on your taste.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 75°C (165°F).
- This dish is great served with rice, couscous, or quinoa.