Lemon-Herb Yogurt-Marinated Chicken and Asparagus Sheet Pan Dinner

Bright, creamy, and full of flavor, this is an easy one-pan meal perfect for busy weeknights. Tender chicken is marinated in a zesty blend of Greek yogurt, lemon, garlic, and herbs, then roasted alongside fresh asparagus until golden and crisp.

Finished with buttery Parmesan and a squeeze of fresh lemon, this simple sheet pan dinner delivers a delicious balance of comfort and freshness with minimal cleanup.

---

Lemon-Herb Yogurt Marinated Chicken & Asparagus Sheet Pan Dinner

Servings: 4

Prep Time: 40 minutes

Cook Time: 22 minutes

Print the Recipe

Ingredients

• For the Chicken & Marinade
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • 1 1/2 cups plain Greek yogurt
  • 1/4 cup olive oil
  • 2 lemons, zested and juiced
  • 3 cloves garlic, finely grated or minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper flakes
• For the Sheet Pan
  • 1 pound fresh asparagus, woody ends trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 cup freshly grated Parmesan cheese
• For Serving
  • Chopped fresh parsley
  • Lemon wedges
  • Reserved yogurt marinade (for dipping)

Instructions

1. Make the Marinade: In a medium bowl, combine Greek yogurt, 1/4 cup olive oil, lemon zest, lemon juice, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, oregano, thyme, rosemary, and red pepper flakes. Stir until smooth. Reserve 1/2 cup of the marinade and set aside.
2. Marinate the Chicken: Add the chicken to the remaining marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Preheat the Oven: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
4. Arrange the Chicken: Remove the chicken from the marinade and place it on one half of the prepared sheet pan in a single layer.
5. Prepare the Asparagus: Toss asparagus with the remaining olive oil, salt, and pepper. Arrange it on the other half of the sheet pan. Drizzle melted butter over the asparagus and sprinkle Parmesan cheese evenly over both the chicken and asparagus.
6. Roast: Roast for 18–22 minutes, flipping the asparagus halfway through, until the chicken reaches an internal temperature of 165°F and the asparagus is tender with lightly crisp edges.
7. Serve: Remove from the oven and garnish with chopped parsley. Serve with lemon wedges and the reserved marinade for dipping.

Homemade | homemadecooking.com

Watch the Class

---

Meet Your Chef

---

Our Kitchen Partner

---