Sheet Pan Herb-Roasted Chicken with Spring Vegetables
Juicy chicken breasts roasted with asparagus, cherry tomatoes, and herbs for a light and vibrant spring dinner. This american-inspired sheet pan ready in about 34 minutes pairs cherry tomatoes, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (about 6 oz each) boneless skinless chicken breasts
- 1 bunch, trimmed and cut into 2-inch pieces asparagus
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1, cut into wedges lemon
Instructions
- Step 1: Preheat oven to 425°F (220°C). Place 4 boneless skinless chicken breasts (about 6 oz each) in a single layer on a parchment-lined baking sheet.
- Step 2: Arrange 1 bunch asparagus (trimmed and cut into 2-inch pieces) and 1 cup cherry tomatoes around the chicken on the sheet pan.
- Step 3: Whisk together 2 tbsp olive oil, 3 cloves garlic (minced), 1 tbsp fresh rosemary (chopped), 1 tbsp fresh thyme (chopped), 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl, then drizzle over chicken and vegetables, tossing to coat evenly.
- Step 4: Roast for 20-25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with slight caramelization.
- Step 5: Let rest for 5 minutes, then serve with lemon wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Herb-Roasted Chicken with Spring Vegetables take to make?
Total time is about 34 minutes (12 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Herb-Roasted Chicken with Spring Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Sheet Pan Herb-Roasted Chicken with Spring Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Herb-Roasted Chicken with Spring Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Herb-Roasted Chicken with Spring Vegetables?
American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
