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You may already know this, but I used to HATE asparagus!!!
Until a number of years ago when I was at my husband’s (boyfriend at the time) family gathering and his cousin, who is a chef had made some asparagus wrapped in bacon. I thought, “what the heck, there is bacon, I will give it a try”. It was like magic. I instantly fell in love with asparagus. It was like it was a whole new vegetable to me.
Of course, leave it to bacon to make me like asparagus haha.
And no, I don’t have to have bacon with asparagus now in order to eat it. I literally eat it 3 times a week during the spring. Perfectly roasted until tender, but slightly crunchy with some salt and pepper and maybe a squeeze of lemon.
Yes, that’s all I need forever!
Sorry to tempt you with all of the bacon talk today. Because I don’t have any bacon for you.
What I have is a dinner that comes together in just 30 minutes and on one pan!!!
Sheet pan chicken and asparagus with a creamy lemon tahini sauce (in case you didn’t read the title of this post!!! lol).
And oh man is it good!
Perfectly roasted chicken with that fork tender, slightly crunch asparagus and roasted onions that become slightly caramelized. And then those lemons, if you slice them thin enough they become this chewy tangy thing that you can eat, rind and all.
All of that goodness is topped with a creamy lemon tahini sauce that you whip up while your meal is cooking away in the oven.
30 minutes never tasted so good friends!
Thank you sheet pan chicken and asparagus for being so awesome.
Thank you for feeding me an exciting, balanced meal that I can feel good about!
You’re gonna wanna make this sheet pan chicken and asparagus again and again for as long as asparagus is in season.
And hurry, because once asparagus is out of season it’s just not nearly as good.
Embrace spring. Embrace the lovely asparagus!
These 30 minute sheet pan meals have become a staple in our house. They are for when I don’t REALLY want to cook but we are out of leftovers. They are so simply my cooking illiterate husband can make them and they turn out great.
Yes, I selfishly create more easy sheet pan meals so that my husband can cook me dinner more often. See, have an evil plan!
This sheet pan chicken and asparagus is no different. I have made it two weeks in a row and have plans to make it again this week. Or you know, to make Paul make it.
But seriously just look at that creamy lemon tahini sauce over the roasted asparagus and chicken. And those tender onions!
Do quick weeknight meals with only one pan to wash really get any better than this sheet pan chicken and asparagus?!
Maybe if it’s enjoyed outside on a porch during a nice 70 degree evening. Possibly with a glass of chilled white wine.
Yes, I think that would make it even more perfect.
P.S. Looking for more 30 minute sheet pan meals? Here are a few of our favorites:
30 minute sheet pan chicken fajitas
maple Dijon marinated pork chops with apples and cabbage
sheet pan miso glazed salmon with broccoli
Sheet pan Italian Sausage and peppers (only 20 minutes!)
Sheet Pan Chicken and Asparagus with Lemon Tahini Sauce
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 to 3 1x
- Category: entree, chicken, 30 minutes, one pan, easy
- Cuisine: gluten free, dairy free
Description
Sheet pan chicken and asparagus is an easy 30 minute dinner perfect for busy weeknights. That lemon tahini sauce makes this recipe extra special!
Ingredients
- 1 pound asparagus, woody ends trimmed and discarded, cut the remainder asparagus into 2 inch pieces
- 2 chicken breasts, cut into 1 inch pieces
- 1/2 onion, sliced
- 1/2 lemon, thinly sliced (organic, if possible)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon olive oil or avocado oil
- Lemon tahini sauce
- 1/4 cup tahini paste (sesame butter)
- zest and juice of 1 1/2 lemons (organic, if possible)
- 1 to 2 tablespoons honey
- salt and pepper, to taste
- 1 tablespoon filtered water, if needed
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Cut your veggies, lemon, and chicken as instructed above – transfer to an extra large baking sheet. Toss with the 2 tablespoons oil and salt and pepper until well coated, spread everything out into an even layer.
- Roast: Roast for 20 to 25 minutes or until the chicken is fully cooked (internal temp of 165 degrees Fahrenheit) and the onion and asparagus are fork tender.
- Make the sauce: While the chicken is cooking make the sauce. Add the tahini paste, lemon zest and juice, honey, and salt and pepper to a small mixing bowl – whisk until well combined. Add 1 tablespoon of water if it’s too thick – should be thick but pour able. Taste and adjust flavors as needed and set aside,
- To serve: Once everything is cooked transfer the roasted chicken and veggies to serving plates or one serving platter. Just before serving drizzle with the lemon tahini sauce. Yum!!!
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