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This spring veg chicken sheet pan dinner is full of so many flavours and is so simple to put together.  I love the spring time and eating in season really does make a difference in the satisfaction of a meal.  I find that spring asapargus almost has a sweet taste and a bushel can dissapear so quickly. I sliced the chicken for this recipe in order to bake the chicken faster so that the asparagus and radishes didn’t get too over cooked. I always like a little crunch in my veggies if I can!

Spring Veg Chicken Sheet Pan Dinner
Ingredients
Vegetables
  • 6 Radishes (Thinly sliced)
  • 1 bunch Asparagus (washed and snapped)
  • 12 Red Pearl Onions ( cut in half) If you don't have pearl onions you can use a regular red onion sliced to your liking.
  • 3 tbsp Olive oil
  • Salt and Pepper to taste
Chicken Marinade
  • 1 tbsp Chopped fresh tarragon
  • 1 tbsp Fresh dill
  • 3 tbsp Olive oil
  • 1 tbsp Dijon
  • 1 tbsp Honey
  • 3 large Chicken Breasts
Topping
  • 2 tbsp flat parsley chopped
Instructions
  1. Preheat oven to 350 F and line a baking sheet with parchment paper.

  2. Combine asparagus, onions, radishes with olive oil and salt & peper. Lay out on baking sheet.

  3. Slice the chicken breasts length wise in half so they are skinnier to bake.

  4. In a seperate bowl, combine marinade ingredients, tarragon, dill, olive oil, dijon and honey. Add in chicken and thoroughly cover in marinade. (Ideally you let the chicken sit in the marinade for an hour or so but only if you have time.)

  5. Add the chicken with the vegetables to the baking sheet and bake for 25 mins at 350 F. If you didn't thin out your chicken you will need to bake longer!

Candra Mae Wife of a Grocer

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