Tarragon Chicken with Asparagus Recipe
A healthy delicious sheet-pan dinner, that features the best of spring produce! Make it in 30 minutes with minimal clean up. Vegan adaptable, GF and paleo!
How to Make the Best Tarragon Chicken with Asparagus
This Tarragon Chicken with Asparagus is the perfect sheet-pan dinner for spring. Fresh tarragon brings a subtle anise-like flavor that pairs beautifully with tender chicken and crisp asparagus, while the lemon and Dijon marinade ties everything together with bright, tangy notes.
The beauty of this recipe lies in its simplicity—everything cooks together on one pan, which means minimal cleanup and maximum flavor. The leeks add a mild, sweet onion flavor that caramelizes beautifully in the oven, and the lemon slices infuse the entire dish with a delicate citrus aroma as they roast.
Whether you’re looking for a healthy weeknight dinner or an impressive dish for guests, this French-inspired recipe delivers. It’s naturally gluten-free and paleo-friendly, and can easily be made vegan by swapping the chicken for tofu. Serve it alongside crusty bread or over a bed of rice to soak up all those delicious pan juices.
Tarragon Chicken with Asparagus
A healthy delicious sheet-pan dinner, that features the best of spring produce! Make it in 30 minutes with minimal clean up. Vegan adaptable, GF and paleo!
Ingredients
Tarragon Marinade
Chicken and Vegetables
Instructions
Preparation
- Preheat oven to 425°F.
- Add the zest of one lemon, and its juice (about 3 tablespoons) in a small bowl. Add olive oil, garlic, dijon mustard, salt, and pepper, and mix well until salt dissolves. Add half of the fresh tarragon, saving the rest for garnish.
Assembly
- Place the trimmed asparagus in a bowl and spoon a little of the marinade over the top. Toss to coat and place them on a large parchment-lined sheet pan. Add the leeks to the same bowl, toss them with a little marinade, and spread them out on the sheet pan.
- Add the halved chicken breasts with the remaining marinade, coating well. Nestle the chicken amongst the asparagus. Cutting the chicken in half will help it cook faster, more in line with the asparagus.
- Slice the remaining lemon into rounds, layering them over the asparagus. Place in the hot oven.
Cooking
- Bake until the asparagus and chicken are cooked through. Continue cooking until the chicken's internal temperature reads 160-165°F, keeping in mind that thicker pieces will take longer. You may need to remove the asparagus earlier if it's done. To get a more golden color, broil for just a couple of minutes.
- Remove from the oven. Give everything a little toss, turning the chicken over to coat the top with the flavorful juices. Sprinkle with remaining fresh tarragon and serve.
Notes
- If leeks are dirty, rinse them well before slicing.
- You can substitute chicken thighs for chicken breasts if preferred.
- For a vegan version, substitute firm tofu for the chicken. Season the tofu with salt before adding to the marinade.
