Tarragon Asparagus One-Sheet Chicken
This tarragon asparagus chicken is a vibrant, protein-packed dinner with spring vegetables that's easy to make. This one-sheet pan Tarragon Asparagus Chicken recipe combines tender chicken, crisp asparagus, and tarragon for an elegant weeknight meal.
Servings: 6
Ingredients
- 12 Chicken tights
- 2 bunches Asparagus
- 1 Leek Large
- 2 Lemons
- 2 oz Tarragon Chopped
- 1 can Artichokes
- 6 cloves Garlic
- 1/2 tsp Black pepper
- 1 tsp Salt
- 1/4 cup Olive oil
- 3 tbsp Lemon juice
Instructions
- Prep the chicken: In a small bowl, mix olive oil, lemon juice, minced garlic, salt, black pepper, and fresh herbs. Add the chicken to the bowl, mix it, and let it sit for 30 minutes.Cook the chicken: Heat a large skillet or non-stick pan over medium-high heat. Add oil and sear chicken pieces for 3-4 minutes per side until golden brown. Remove from the pan and spread on a baking sheet. Cook in a preheated oven at 375 F for 45 minutes.Prepare vegetables: Trim the woody ends by gently bending each spear—it will naturally snap at the right spot. Use a vegetable peeler to shave off the tough outer layer near the base for thicker pieces.Cook the vegetables: Spread the asparagus, leek, and artichokes with tarragon on a baking sheet and bake it for 15 minutes in a preheated oven. For leeks, cut off the dark green tops and the root end. Slice them lengthwise, then rinse under running water to remove hidden grit between the layers. Slice the leeks into even rounds for consistent cooking.Add chicken to the veggies: Remove the chicken and vegetables from the oven. Move the chicken on the top of the vegetables and bake it for another 15 minutes until tender-crisp. Serve: Remove the pan from the oven, and garnish with fresh tarragon, lemon zest, and a squeeze of lemon. Pair with new potatoes, green beans, or roasted veggies.