Sheet Pan Spring Chicken with Artichokes and Asparagus
When spring arrives, delight in the vibrant flavors of Sheet Pan Spring Chicken with Artichokes and Asparagus. This easy-to-make dish features succulent chicken breasts roasted with tender artichokes and crisp asparagus, all infused with aromatic garlic and herbs. Perfect for any occasion, this visually stunning meal not only satisfies the taste buds but also makes a beautiful presentation on your dining table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 680g)
- 4 cloves fresh garlic, minced
- 1 can (14 oz) artichoke hearts, drained
- 1 bunch asparagus (about 450g), trimmed
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, and a drizzle of olive oil.
- Arrange artichoke hearts and asparagus around the chicken on the baking sheet.
- Sprinkle minced garlic over all ingredients, then add thyme and oregano.
- Bake for 25–30 minutes or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender-crisp.
Nutrition
- Serving Size: 1 chicken breast with veggies (170g)
- Calories: 320
- Sugar: 2g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 105mg
Keywords: Feel free to substitute asparagus with green beans or add cherry tomatoes for extra flair. For a unique twist, sprinkle feta cheese over the dish just before serving.