Sheet Pan Lemon Pepper Chicken & Asparagus with Roasted Red Peppers
This easy sheet pan meal features tender lemon pepper chicken, crisp asparagus, and sweet roasted red peppers, all cooked to perfection on a single pan for a quick and healthy dinner.
Equipment
- large baking sheet
- parchment paper
- spatula
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 bunch fresh asparagus about 1 lb, woody ends trimmed
- 1 red bell pepper cored, seeded, and cut into 1-inch pieces
Seasoning & Oil
- 2-3 tablespoons olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder optional
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For Serving
- 1 fresh lemon large, for zest and juice
Instructions
Preparation
- Preheat your oven to 400°F (375°F for convection) and line a large baking sheet with parchment paper.
- On the baking sheet, combine the chicken, asparagus, and red bell pepper.
Season & Toss
- Drizzle with olive oil and sprinkle with lemon pepper seasoning, garlic powder (if using), salt, and black pepper.
- Toss everything together on the pan until coated, then spread in a single layer without overcrowding.
Roast
- Roast for 20-25 minutes, until chicken is cooked through and vegetables are tender-crisp.
- Stir or flip the ingredients halfway through cooking for even browning.
Finish & Serve
- Remove from oven, zest half the lemon over the dish, and squeeze fresh lemon juice over everything.
- Serve immediately and enjoy your meal.
Notes
For extra flavor, marinate the chicken in lemon pepper seasoning and olive oil for 30 minutes before roasting. Adjust seasoning to your taste preferences. Feel free to add other quick-cooking vegetables like cherry tomatoes or zucchini during the last 10-15 minutes of roasting.