# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lb total)
→ Vegetables
02 - 1 lb asparagus, trimmed
03 - 1 lemon, thinly sliced
04 - 2 garlic cloves, minced
→ Marinade & Sauce
05 - 3 tablespoons olive oil
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, parsley, thyme, oregano, salt and black pepper; whisk until emulsified.
03 - Place the chicken breasts on one side of the prepared sheet pan and arrange trimmed asparagus spears alongside the chicken in a single layer.
04 - Drizzle the lemon-herb dressing evenly over the chicken and asparagus, tossing the asparagus to coat. Lay lemon slices over the chicken breasts for roasting.
05 - Bake for 20–25 minutes at 400°F, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
06 - Remove from oven and let rest 2–3 minutes. Transfer to plates and garnish with additional fresh herbs if desired before serving.
