Recipe Background
The beauty of any sheet-pan dinner is that it's simple. Throw your ingredients on a sheet pan and let the oven do the work. Wonderful. The Yummy Sheet-Pan Dinner is no different in that way... except it produces vibrant and fresh flavors! The chicken is succulent and juicy, the asparagus is tender, and the leeks are fragrant. A touch of tarragon adds another layer of flavor with its distinct, anise-like taste. Yummy Sheet-Pan Dinner is here to make you say "yum!"
The beauty of any sheet-pan dinner is that it's simple. Throw your ingredients on a sheet pan and let the oven do the work. Wonderful. The Yummy Sheet-Pan Dinner is no different in that way... except it produces vibrant and fresh flavors! The chicken is succulent and juicy, the asparagus is tender, and the leeks are fragrant. A touch of tarragon adds another layer of flavor with its distinct, anise-like taste. Yummy Sheet-Pan Dinner is here to make you say "yum!"
Ingredients
- 2 lemons
- 1/4 cup olive oil
- 4 cloves garlic finely minced
- 1 teaspoon Dijon mustard
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (1-ounce) package fresh tarragon leaves rough chopped, divided
- 1 extra-large (about 1 1/2 pounds) bunch asparagus woody ends trimmed
- 1 large leeks very thoroughly washed, sliced into 1/2-inch-thick rounds
- 4 medium chicken breasts boneless and skinless
Directions
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper.
- In a small bowl, add the zest of 1 of the lemons, the juice of 1 of the lemons, the oil, the garlic, the Dijon mustard, the salt, and the pepper and whisk well until the salt dissolves.
- Add 1/2 of the tarragon to the lemon mixture and stir to combine.
- In a bowl, add the asparagus and just enough of the marinade mixture to coat it and toss to combine.
- Transfer the asparagus to the prepared pan and spread it out evenly.
- In the same bowl used to toss the asparagus, add the leeks and just enough of the marinade mixture to coat them and toss to combine.
- Spread the leeks out evenly on the sheet pan.
- Add the chicken breasts to the same bowl with the remaining marinade and toss and turn to coat very well.
- Nestle the chicken breasts between the asparagus and the leeks.
- Zest the remaining lemon over the chicken and the veggies on the sheet pan.
- Slice the zested lemon into rounds.
- Layer the lemon rounds over the chicken and the vegetables on the sheet pan.
- Bake until the chicken reaches an internal temperature of 165 degrees F, about 15-20 minutes.
- Optionally, broil the sheet pan until the chicken and the vegetables are golden, about 2-3 minutes.
- Transfer the sheet pan from the oven and toss the chicken and the vegetables together.
- Serve garnished with the remaining tarragon.
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