Sheet Pan Garlic Butter Chicken and Asparagus
Nutrition unverified · 4 servings · US measures · 15 min publisher preparation per four-serving batch
Total time: 45 min
Sheet Pan Garlic Butter Chicken and Asparagus, adapted from Christina Cherrier.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Stovetop browning precedes oven roasting; total timing includes both. Source coffeespoon herb measure is unresolved. | ||
| Check poultry or reheated cooked chicken reaches 165°F at the thickest center. | ||
| Brown chicken in skillet 4–5 min/side. | Arrange chicken/asparagus on sheet, brush with mixture and optional lemon slices; bake 400°F about 20 min to 165°F; garnish. | |
| Mix butter with lemon juice, garlic, honey and Italian herbs. | ||
Ingredients
- 6 count Chicken thighsbone-in, skin-on; source range 6–8 thighs, lower endpoint 6 chosen · Source quantity range 6 to 8; lower endpoint chosen explicitly.
- 1 bunch asparagustrimmed · Source quantity range 1 to 2; lower endpoint chosen explicitly.
- ½ cup unsalted buttermelted
- 1 tbsp lemon juice
- 5 count garlicminced
- 1 tbsp honey
- 1 coffeespoon Italian herbsthyme, rosemary, basil) · (dried oregano Source measure undefined; do not silently equate to a teaspoon.
- to taste Kosher salt and freshly ground black pepperto taste · Unquantified in source; use to taste or as optional garnish as stated.
- Not specified Slices of lemonfor garnish · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.
- Not specified Fresh parsleychopped · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.
Before you start
- Stovetop and large skillet
- Knife and cutting board
- Instant-read thermometer
- Oven and rimmed sheet pan
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Step 1
Heat oven to 400°F. Prepare a rimmed baking sheet. Mix melted butter with lemon juice, garlic, honey, Italian herbs, salt and pepper.
- Step 2
Brown thighs in a skillet over medium heat for 4–5 minutes per side.
- Step 3
Arrange thighs and trimmed asparagus in one layer on the sheet. Brush with the butter mixture and add optional lemon slices.
- Step 4
Bake for about 20 minutes, continuing until chicken reaches 165°F. Finish with parsley; browning time is additional to the oven time.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided
Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- The publisher lists 772 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported.
- Source says one coffeespoon of herbs without defining that measure; retain its wording and confirm the source’s intended spoon before measuring.
- Source published cooking time omits 8–10 minutes stovetop browning and oven preheat. This The total here allows 45 minutes including prep; exact size can increase it.
- Honey is retained; this recipe is not automatically keto merely because the roundup labels it so.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
- The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Christina Cherrier: Sheet Pan Garlic Butter Chicken and Asparagus
https://www.eatwell101.com/garlic-butter-chicken-recipe - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.