Sheet Pan Chicken and Vegetables


I cook chicken pretty often and am always looking for easy ways to prepare it for weeknight dinners. Sheet pan Chicken and Vegetables fits the bill. Chicken tenders are coated in a mustard and rosemary marinade along with asparagus and grape tomatoes. They get piled onto a sheet pan and popped into a hot oven until done. The chicken and vegetables are full of flavor thanks to the marinade which make for a delicious and healthy weeknight meal.


Ingredients for Sheet Pan Chicken and Vegetables:


2 pounds chicken tenders

1 pound asparagus, cleaned, dried, and trimmed

1 1/2 cups grape tomatoes

2 tablespoons whole grain mustard

3 tablespoons olive oil + 1 tablespoon olive oil

1 teaspoon lemon juice

2 tablespoons chopped fresh rosemary

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper


Time-Saving Tips: Clean, dry, and trim asparagus earlier in the day.


Let's see what we need.

We're ready to cook.


Combine the mustard, olive oil, lemon juice, rosemary, garlic, salt, and pepper in a small bowl. Reserve 1 tablespoon of the mixture and combine it with 1 tablespoon of olive oil.


Pour the larger bowl of the marinade over the chicken and coat well. Pour the reserved marinade over the vegetables making sure to distribute it evenly. Transfer the chicken and vegetables to a parchment lined sheet pan and transfer to a 400-degree oven. Cook for about 20-25 minutes until chicken is cooked, turn asparagus halfway thru cooking.


It's ready! Sheet Pan Chicken and Vegetables is full of flavor and comes together so quickly. The tender chicken and crisp veggies are perfect for a busy night when you still want to prepare a healthy meal.


Enjoy!


Sheet Pan Chicken and Vegetables:


  • 2 pounds chicken tenders

  • 1 pound asparagus, cleaned, dried, and trimmed

  • 1 1/2 cups grape tomatoes

  • 2 tablespoons whole grain mustard

  • 3 tablespoons olive oil + 1 tablespoon olive oil

  • 1 teaspoon lemon juice

  • 2 tablespoons chopped fresh rosemary

  • 2 cloves garlic, minced

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • Combine the mustard, olive oil, lemon juice, rosemary, garlic, salt, and pepper in a small bowl. Reserve 1 tablespoon of the mixture and combine it with 1 tablespoon of olive oil.

  • Pour the larger bowl of the marinade over the chicken and coat well. Pour the reserved marinade over the vegetables making sure to distribute it evenly. Transfer the chicken and vegetables to a parchment lined sheet pan and transfer to a 400-degree oven. Cook for about 20-25 minutes until chicken is cooked, turn asparagus halfway thru cooking.

  • Time-Saving Tips: Clean, dry, and trim asparagus earlier in the day.


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