December 1, 2023

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Lemon Garlic Baked Chicken Dinner

Baked Lemon Garlic Chicken with potatoes, asparagus, and lemon slices on white plate.

This Lemon Garlic Baked Chicken Dinner is made with juicy lemon rosemary chicken, tender asparagus, and savoury spiced potatoes. 

An easy and juicy oven baked chicken recipe with vegetables, makes this a complete family meal. If you need to add an extra side dish, it pairs wonderfully with Buttermilk Biscuits or One Hour Ranch Dinner Rolls. 

Baked Lemon Garlic Chicken with potatoes, asparagus, and lemon slices on white plate.

Oven baked lemon chicken is SO easy, and I’ve made it into a lovely dinner with some of my favorite vegetables – asparagus and potatoes. 

Lemon Garlic Baked Chicken 

What makes this recipe so amazing? It’s full of my favorite things; healthy baked chicken with an amazing garlic lemon marinade, potatoes with parmesan cheese (of course), and fresh seasonal asparagus. 

Lemon and garlic are a match made in heaven, and the rosemary really makes the flavors POP. 

Ingredients Needed

Here’s the basic list of ingredients you’ll need in order to make this Lemon Garlic Baked Chicken Dinner. As always, you can find the full printable recipe located in the recipe card below.

  • Potatoes  – baby red
  • Chicken Breasts – boneless skinless
  • Asparagus – fresh trimmed 
  • Olive Oil
  • Garlic – minced 
  • Lemon – zest and juice
  • Salt & Pepper 
  • Parmesan Cheese – grated
  • Rosemary – fresh or dried

Ingredients for lemon garlic baked chicken on marble.

This is a super easy, healthy chicken dinner recipe that comes together in less than an hour. 

How To Make Lemon Garlic Baked Chicken

If you prepare the ingredients ahead, this dinner can be made even faster on those busy weeknights! You can also make the lemon garlic chicken marinade ahead.

PREPARE POTATOES Add potatoes to a baking sheet and drizzle with 1 tsp olive oil, 1 tsp minced garlic, ½ tsp salt, and ¼ tsp black pepper. Use clean hands to evenly coat potatoes and push potatoes to one side of the baking sheet, being sure to keep them in an even layer. Roast in the oven for 10 minutes.

Raw red potatoes on baking sheet.

PREPARE CHICKEN   Meanwhile, place chicken breast between two sheets of parchment paper and pound to an even thickness using a rolling pin or heavy bottomed pan.

*This step is CRUCIAL for juicy chicken. By creating an even thickness in the chicken breast, it will allow the chicken to cook more evenly and prevent any over cooking. 

Raw Chicken on brown parchment paper with rolling pin.

PREPARE SAUCE   In a small dish combine 1 tsp olive oil with ½ tsp garlic, ½ tsp salt, ¼ tsp black pepper, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tbsp chopped rosemary (reduce to 1 tsp if using dried herbs).

Ingredients for lemon garlic sauce in white bowl with spoon.

ROAST CHICKEN   Remove the potatoes from the oven and carefully place the chicken breasts on the baking sheet in the center. Brush the chicken breasts with the lemon rosemary mixture. Stir the potatoes and top with the parmesan cheese.

ADD ASPARAGUS   Add the trimmed asparagus to the remaining ⅓ of the baking sheet and drizzle with 1 tsp olive oil and season with salt and pepper. Continue baking at 425 degrees F. for an additional 20 minutes until chicken breast is cooked through (165 degrees F) and potatoes are tender. Remove from oven and let rest for about 5 minutes before slicing the chicken.

Raw chicken and asparagus on baking dish with baked potatoes.

Recipe Tips and Variations

  • Don’t skip pounding the chicken breasts thinner into an even thickness. This ensures even baking, and it tenderizes the chicken, making it extra juicy! 
  • If asparagus looks like it’s cooking too fast, cover that side of the pan loosely with foil. 
  • You can swap asparagus for green beans, broccoli or brussels sprouts if desired.

How Long Do You Bake Lemon Garlic Chicken? 

The chicken in this recipe is baked at a higher temperature for a shorter amount of time to help lock in the juices of the chicken while also creating an amazing texture on the vegetables.

All you need is just 20 minutes at 425 degrees F for a perfect, juicy baked chicken breast. 

Baked Lemon Garlic Chicken with potatoes, asparagus, and lemon slices on white plate.

How To Store Lemon Garlic Baked Chicken

Once cooled, you can transfer any leftovers into an airtight container and refrigerate for up to 3 days. 

To reheat, you can pop it in the microwave for 1-2 minutes or in the oven on a baking sheet for 5 minutes at 350 F. 

More Healthy Chicken Dinner Recipes

Need a few more healthy dinners with chicken? I have a few for you to try…

Make sure to let me know in the comments below how you liked it! I know you’ll enjoy this chicken dinner as much as we do. 

Baked Lemon Garlic Chicken with potatoes, asparagus, and lemon slices on white plate.

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Lemon Garlic Baked Chicken Dinner

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Dish

Cuisine: American

Servings: 4 people

Calories: 230 kcal

Author: Shawn

Ingredients

  • 1 lb. baby red potatoes, quartered
  • 2 large boneless skinless chicken breasts, trimmed and pounded thin
  • 1 lb. asparagus, trimmed
  • 3 tsp olive oil, divided
  • 2 tsp garlic , minced, divided
  • 1 medium lemon, zest and juice
  • 1 tsp salt, divided
  • ½ tsp black pepper, divided
  • ¼ cup parmesan cheese, grated
  • 1 tbsp rosemary, freshly chopped or 1 tsp dried

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with foil and coat with non-stick spray.

  • Add potatoes to baking sheet and drizzle with 1 tsp olive oil, 1 tsp minced garlic, ½ tsp salt and ¼ tsp black pepper. Use clean hands to evenly coat potatoes and push potatoes to one side of the baking sheet, being sure to keep them in an even layer. Bake in oven for 10 minutes.

  • Meanwhile, place chicken breast between two sheets of parchment paper and pound to an even thickness using a rolling pin or heavy bottomed pan. In a small dish combine 1 tsp olive oil with ½ tsp garlic, ½ tsp salt, ¼ tsp black pepper, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tbsp chopped rosemary (reduce to 1 tsp if using dried herbs).

  • Remove the potatoes from the oven and carefully place the chicken breasts on the baking sheet in the center. Brush the chicken breasts with the lemon rosemary mixture. Stir the potatoes and top with the parmesan cheese.

  • Add the trimmed asparagus to the remaining ⅓ of the baking sheet and drizzle with 1 tsp olive oil and season with salt and pepper. Continue baking at 425 degrees F. for an additional 20 minutes, until chicken breast is cooked through (165 degrees F) and potatoes are tender. Remove from oven and let rest for about 5 minutes before slicing the chicken. Enjoy!

Notes
If asparagus looks like it’s cooking too fast, cover that side of the pan loosely with foil. 
You can swap asparagus for green beans, broccoli or brussels sprouts if desired.

Nutrition

Calories: 230kcal | Carbohydrates: 26g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 771mg | Potassium: 1011mg | Fiber: 5g | Sugar: 4g | Vitamin A: 954IU | Vitamin C: 32mg | Calcium: 133mg | Iron: 4mg

Keywords: asparagus, Baked Chicken, Lemon, Potatoes

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