One Pan Chicken & Asparagus Bake

Posted by Donna-Marie Pye on

Did you know Ontario actually has 5 seasons - fall, winter, "sprinter", spring and summer! Sprinter is that crazy season that falls between winter and spring, that just doesn't seem to want to let go. We find it hard to cook for - one day you want a warm soup, the next a bright green salad with spring peas and asparagus.  That's why a sheet pan meal is the perfect answer. Ingredients such as arugula, Boston lettuce, eggs, salmon, chicken, celery root, beets, carrots, mushrooms, cherry tomatoes, basil and tarragon lend themselves to rich, wintery preparations as well as light and bright spring dishes. Try a celery root puree with seared scallops and pan-fried mushrooms or arugula and beet salad with toasted hazelnuts. How about grilled salmon with leeks and carrots?  Or try eggs for dinner - a creamy polenta, poached egg and roasted cherry tomatoes with fresh basil. Now, we've given you lots of options for meals this week, and this sheet pan dinner is just another one. Enjoy!

Looking for more sheet pan cooking ideas? Cook with Mom in our upcoming Gardenscape Focaccia Cooking Class



  • 2 (8 oz) boneless, skinless chicken breasts, cut in half crosswise
  • 12 oz yellow flesh baby potatoes, halved lengthwise
  • 8 oz (about 2 large) carrots, diagonally sliced into 1-inch pieces
  • 2 tsp ground coriander, divided (or we love Organic Fair Za'Tar)
  • 1 tsp salt, divided
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp freshly squeezed lemon juice
  • 1 shallot, chopped
  • 1 tbsp Sarafino whole grain Dijon mustard
  • 2 tsp liquid honey
  • 1 lb fresh asparagus, trimmed
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped fresh dill
  • Lemon wedges


  1. Preheat oven to 375 F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a singe layer on the other half of the pan.  Drizzle the chicken and vegetables with 1 tbsp oil, sprinkle with 1 tsp coriander, 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
  2. Place in preheated oven and bake for 15 minutes.
  3. Meanwhile, whisk lemon juice, shallot, mustard, honey and remaining 2 tbsp oil, coriander, salt and pepper in a small bowl.
  4. Remove the pan from the oven; adjust oven temperature to Broil. Stir the potato and carrot mixture and arrange asparagus in the centre of the pan. Spoon the lemon-honey mixture evenly over the chicken and vegetables. Broil until the chicken and veggies are lightly browned; asparagus is tender crisp and chicken registers 165 F when tested with a thermometer in the thickest part of the meat. 
  5. Remove from oven and sprinkle evenly with parsley and dill. Serve with lemon wedges.

Makes 4 servings

Cooks Tip: This recipe can be easily cut in half if you have a 1/2 Pan sheet pan to serve 2.


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  • One pan chicken and asparagus bake was a hit with my family. They loved the vinaigrette “sauce” because it was so flavourful. Will definitely add this recipe to my list of “faves”.

    Mary Jo Stewart on

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