Sheet Pan – Lemon Chicken with Garlic Parmesan and Asparagus is the perfect recipe for easy meal prep, meal plans and is low in carbs.
Before we dive into the recipe, I want to point out that a year later and I am still using Rubbermaid’s Freshworks produce savers seen below. I can honestly say I’m sold for life and can’t see myself not using a produce saver – regardless of the brand. And there is no doubt in my mind that these containers pay for themselves over and over.
These Freshworks containers come in various sizes. I tend to use more of the medium and large containers given the size of my family.
Original three sizes:
- Small (2.5 Cups): Ideal for small berries.
- Medium (6.3 Cups): Perfect for strawberries.
- Large (17.3 Cups): Optimal for leafy greens. (my preference)
New sizes:
- Large Square (11.1 Cups): Perfect for Tomatoes (my preference)
- Long Rectangle (8.4 Cups): Great for asparagus or zucchini (my preference)
- Small Rectangle (4.0 Cups): Will keep your green beans fresh.
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With the cost of common produce steadily rising, there is no doubt these containers will pay for themselves. Plus, I hate wasting food and love opening the container to find lovely fresh tomatoes.
Sheet Pan – Lemon Chicken with Garlic Parmesan and Asparagus
So just a heads up, this recipe requires a 4-24 hour marinade, but after that, the prep time is only about 15 minutes with a cook time of around 30 minutes. So it’s a quick and easy weeknight meal, especially if you put the chicken in the marinade the night before. Plus, you can always make extra marinade!
You can also make the garlic Parmesan butter the night before, but it will need to soften to be able to spread it on the chicken.
After that, prep is easy, just slicing tomatoes and lemons and putting it all together on the pan. Super easy and no fuss since this is oven baked.
Just look at the color, bright green asparagus, or really any seasonal veggie like zucchini or green beans. And super fresh red tomatoes sliced and evenly distributed throughout the sheet pan.
30 Minutes later, we have this epic lemon chicken with garlic Parmesan and asparagus sheet pan for the whole family. Or pack this up for the perfect meal plan!
Almost.
It was really good and I love the fresh veggies and realness of this recipe.
If you like this one then you have to try our other sheet pan recipe with Pesto Shrimp! Yet another super fresh and incredibly easy sheet pan recipe that is super flexible, low carb and keto-friendly and makes meal planning a breeze.
One Pan Low Carb Parmesan Lemon Chicken with Asparagus and Tomatoes
Ingredients
For the marinade:
- 1 tsp salt
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice approx. 2 lemons
- 1 tsp lemon zest
- 1/2 tsp black pepper
- 2 tsp minced garlic
- 1 tsp oregano
For the Garlic Parmesan Butter:
- 1/2 cup shredded Parmesan cheese
- 4 tbsp salted butter - softened
- 1 tbsp minced garlic
- 1 tsp dried parsley
For the chicken:
- 1-1/2 - 2 lbs boneless skinless chicken thighs
- 1 lb fresh asparagus
- 2 small tomatoes
- 1 lemon
- 1/2 cup shredded Parmesan cheese
- 4 tbsp salted butter
- 1 tsp dried parsley
- salt
- black pepper
Instructions
For the marinade:
- In a small bowl, mix together all of the marinade ingredients.
- Place chicken in a shallow dish and pour marinade on top.
- Cover and place in refrigerator for 4 hours or overnight. You may want to flip the chicken a couple of times while marinating.
For the Garlic Parmesan Butter:
- In a medium bowl, mix together all garlic Parmesan butter ingredients until combined.
For the chicken:
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Remove chicken from marinade and place in the center of baking sheet.
- Spread the garlic Parmesan butter evenly across the tops of the chicken.
- Bake for 15 minutes.
- Meanwhile, melt 4 tbsp butter over low heat.
- Remove baking sheet from oven and add asparagus around the edges of the pan.
- Slice tomatoes and add on top of the asparagus.
- Sprinkle salt and pepper over veggies.
- Drizzle melted butter over veggies and then top with 1/2 cup shredded Parmesan and 1 tsp dried parsley.
- Add sliced lemons.
- Return pan to oven and bake for 10-15 minutes or until chicken reaches the proper internal temperature and veggies are tender.
Notes
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