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Lemons are as crucial flavor enhancer as salt is in my opinion. So for that reason I always, always have lemons on hand!
EASY SHEET PAN LEMON HERB CHICKEN AND PARMESAN ASPARAGUS:
INGREDIENTS
- 3 bone-in skin on chicken breasts
- ¾ cube butter melted
- zest 1 lemon plus juice
- 2 tablespoon olive oil
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 lb asparagus
- ¼ cup Parmesan cheese
INSTRUCTIONS
- Preheat oven to 400
- Rinse the asparagus and trim off woody end pieces, set aside
- In a small bowl, mix butter, lemon zest, plus juice of ½ lemon, and herbs
- Working with one breast at a time, use your fingers to carefully separate the skin from the meat. Rub some butter herb mixture under the skin, Then brush some over the top.
- Place the chicken breasts on a rimmed baking sheet. Bake 30 minutes
- Remove pan from oven place asparagus around the chicken and drizzle with 2 tablespoons olive oil. Sprinkle kosher salt and freshly ground pepper. Sprinkle Parmesan over the asparagus. Bake for another 12 minutes.
- Remove from oven, squeeze remaining half of lemon over chicken and veggies.
- Note: if using boneless chicken breasts cook for about 20 minutes
butteryourbiscuit.com
