One Pan Tarragon Chicken (or Tofu!) with Asparagus, Lemon and Leeks – all roasted on a sheet pan for a fast and healthy dinner with minimal clean up!
Whether we are happy or not depends on our awareness. ~Thich That Hanh
Here’s another Make life Simple recipe featuring fresh spring asparagus. This healthy sheet-pan dinner can be made with chicken or tofu – or both (for mixed households where both vegans and meat lovers cohabitate). When cooking for two, load up on the veggies and decrease the protein, like we do at home.
You’ve been telling me a lot of things. Mainly that you really want to cook “healthy” meals, fast! Healthy means so many different things to so many different people. And of course it should, because our bodies are all different and we have different needs. To some, healthy equals vegan. To others, healthy means low-fat, low cholesterol, or means low carbs and paleo. You’re a tough crowd! But one thing we all seem to have in common is we all believe fresh seasonal produce is healthy. Which I just happen to looooooove. And why you see so many veggie-based recipes on the blog. In fact when I make recipes, I make the around the produce. Always. That’s why if you follow on instagram, you’ll see I go to a lot of farmers markets….the number one place for me to get inspiration.
Here is the sheet pan dinner with the tofu option. Soooooooooooo yummy!
And here it is with the chicken.
One meal two ways.
That’s what I love about sheet pan dinners….they are so adaptable.
Plus, the clean up is super easy, especially when using parchment paper!!! If you’ve not adopted this habit, you must give it a try. It makes life so much easier!
So many of you have told me how mush you dislike clean up and doing dishes….and I hear you. 🙂
This will help.
Parchment paper… the best investment ever!!!
It starts with a simple lemon tarragon marinade.
And one bowl.
Notice the order of things here….this way you don’t need to use more than one bowl. 🙂
Start with tossing the veggies in the bowl with just a little of the marinade.
Then next tofu, if using.
Then lastly chicken.
This way you don’t get chicken all over your veggies and tofu. Get it? 😉
Create a little barricade with the asparagus between the tofu and chicken. 🙂
Or if you need total separation, of course baking on a separate little pan is just fine. But then you’ll have two pans to clean up – so I just do the one, because its just Brian and I.
Give the chicken a little color by broiling for just a couple of minutes after its cook through.
Sprinkle with fresh tarragon …..and devour!
xoxo
PS
Here’s a few more Make Life Simple, Sheet-Pan Dinners for minimal clean up….. many are vegan adaptable!
Tarragon Chicken ( or TOFU) with Asparagus, Lemon and Leeks
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!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: paleo or vegan main
- Method: Sheet pan
- Cuisine: French
Ingredients
- 2 lemons
- 1/ 4 cup olive oil
- 4–6 garlic cloves, finely minced ( or use a garlic press)
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 ounce package of fresh tarragon leaves, rough chopped, about ¼–⅓ cup
- 1 extra large bunch asparagus, trimmed ( about 1 1/2 pounds)
- 1–2 large leeks, sliced into ½ inch thick rounds ( if dirty, rinse, see notes)
- 1– 1.5 lbs chicken breast ( boneless skinless) or sub tofu see notes
Instructions
Preheat oven to 450F
In a small bowl make the marinade. Place the zest of one lemon, and its juice ( about 3 tablespoons) in a small bowl. Add oil, garlic, salt and pepper, and mix well until salt dissolves. Add ½ of the fresh tarragon, saving the rest for garnish.
Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on a parchment lined sheet pan. Add leeks to the same bowl, toss with a little marinade and spread out on the sheet pan. If using tofu, place in the bowl adding a little more marinade, toss to coat, add to sheet pan. Lastly add the chicken breasts, with remaining marinade, coating well. Nestle the chicken amongst the asparagus.
Zest the second lemon over the whole sheet-pan and slice the lemons into rounds, layering them over the asparagus. Place in the hot oven. If using tofu, either nestle it into one side of the pan or place it on a separate sheet pan – up to you.
Bake 20 minutes. Chicken should read 160-170 F. To get a more golden color broil for just a couple minutes.
Remove from the oven. Give everything a little toss, turning chicken over to coat the top with the flavorful juices. Sprinkle with remaining fresh tarragon and serve.
Notes
If using tofu, use extra firm. Slice into ¾ inch thick slabs and coat on all sides with marinade . For mixed households, serve both tofu and the chicken! (Marinade is enough for 1.5 lbs chicken + 8 ounces tofu and the veggies.)
If cooking for two – you could easily half the chicken and double/ triple the asparagus. ( We do this a lot at home.) You could also marinate the chicken/tofu ahead, overnight if you like.
You could also use skin on bone in thighs, but this will require a longer cooking time and asparagus would need to come of the oven out earlier – so either place to one side or on a separate pan.
If the leeks are dirty when you slice them into rounds, not to worry. Just place the cut rounds into a bowl of water, gently swish and soak them for a few minutes. The dirt will fall to the bottom. Fish them out, pat dry. (They don’t need to be perfectly dry)
Anonymous says
May 10, 2018 at 11:47 amThis looks amazing! Are the nutrition facts for chicken?
Sylvia Fountaine says
May 14, 2018 at 7:49 pmYes for chicken breast
Ramona says
May 13, 2018 at 7:27 pmMy husband made me the tarragon chicken sheet pan for dinner this evening. He substituted green beans for the asparagus, and dried tarragon for fresh. It was absolutely delicious!!! We’ll be serving this to guests next week. Hope we find some choice asparagus at the market. Thanks Sylvia!
★★★★★
Ramona says
May 13, 2018 at 7:29 pmAddendum to my previous comment: My husband lightly steamed the green beans before adding them to the pan to bake. They were perfect.
★★★★★
Terry says
May 14, 2018 at 7:40 amHi Sylvia,
This came out great. I had fresh asparagus coming up in the garden so I had to try this. The lemon and the tarragon worked well together. I used both boneless chicken thighs and tofu. The only problem I had was I didn’t like the price of fresh tarragon at the market. A little research online makes me think I should get a plant for my garden. Thanks for the recipe. Keep sending me your emails. I love browsing around your website for ideas.
★★★★★
Anonymous says
May 14, 2018 at 7:46 pmSo good!
★★★★★
Jen says
June 16, 2018 at 7:52 amAnother big hit with the family! I’ve done this twice, once with tarragon, and again with thyme (which I had in the garden – I forgot to buy tarragon!). Worked beautifully both ways – a new addition to our regular week night suppers.
Jessika says
October 22, 2018 at 9:45 amSooo good! So easy! So flavorful! And really pretty to serve as well! Wouldn’t change a thing!
★★★★★
Sylvia Fountaine says
October 22, 2018 at 2:18 pmThat is awesome Jessika! Thanks for the rating and glad you enjoyed. xo
mert says
December 2, 2018 at 2:54 pmThis recipe is so easy, quick and delicious! I love leeks with the lemon and tarragon. I have made this twice, once with fresh tarragon and chicken and once with dried tarragon and a turkey thigh. Both were wonderful. Thank you!
★★★★★
Lavinia Bowie says
January 5, 2019 at 11:58 pmI’m not a great cook but you do create such beautiful and simple recipes! I cooked this one this evening and found it very easy to cook – not to mention delicous. Thank you.
★★★★★
Sylvia Fountaine says
January 6, 2019 at 4:58 amThanks Lavinia, glad you enjoyed it!
Cynthia Garofalo says
April 2, 2019 at 5:09 pmHard to find good chicken breast recipes that are not dry. Absolutely moist and delicious, fast and easy to make. Thanks!
★★★★★
Jacquie says
April 7, 2019 at 5:27 pmThis is delicious. I cubed some potatoes, tossed them in some of the marinade and baked them for about 10 minutes on their own. I then added the remaining ingredients, tossed and then baked for the 20 minutes.
★★★★★
Sylvia Fountaine says
April 8, 2019 at 7:51 amAwesome!Great to hear…thanks!
Sheena Burnell says
April 8, 2019 at 4:17 amAbsolutely gorgeous, simple elegant French-style flavours, looks beautiful plated up and best of all, so very easy to prepare! Love the roast lemons!
★★★★★
Sylvia Fountaine says
April 8, 2019 at 7:50 amAwesome!Great to hear…thanks!
Tommy says
April 13, 2019 at 12:45 pmWow! What a great mix of flavors. I spatchcocked (butterflied) a whole chicken and roasted it for about 20 minutes before adding the asparagus and leeks. The presentation was nice and the flavors were fantastic!.
We paired this dinner with your fennel, grapefruit, and avocado salad (which is also great and will be made again and again…) and the citrus inthe two dishes complimented each other well.
Thanks for yet another Feasting at Home recipe to add to the repertoire!
★★★★★
Sylvia Fountaine says
April 14, 2019 at 7:33 amSo glad you liked it. Sounds perfect with the salad!
Kay says
May 6, 2019 at 9:01 pmTommy – can you please detail your recipe for this? Thanks
Trudy says
April 29, 2019 at 5:29 amSo flavorful and simple. I used a bit of Thyme and a sprinkle of Basil because I didn’t have Tarragon. I don’t usually use fresh herbs because it adds expense. Dried works well, too. This summer I’ll grow some of your most commonly used herbs to have on hand. I’m learning so much from you! Thanks.
★★★★★
Sylvia Fountaine says
April 29, 2019 at 3:34 pmThanks Trudy I’m so happy you liked it and thanks for sharing!
James Evanswhite says
May 13, 2019 at 11:16 amFantastic dish and easy to make. My roommates loved it. Paired it with a French Sauvignon Blanc just wonderful.
★★★★★
Sylvia Fountaine says
May 13, 2019 at 2:11 pmGlad you enjoyed it…perfect with Sauv Blanc!