This method keeps everything straightforward: season, arrange, roast, and serve. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easier clean-up.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and pepper

Place the chicken breasts on the sheet pan and spoon about half of the marinade over them, coating both sides

Add the asparagus to the pan, drizzle with the remaining marinade, and toss to coat

Arrange everything in a single layer, tucking lemon slices around the chicken and asparagus

Roast for 18–25 minutes, depending on thickness of the chicken, until the internal temperature reaches 165°F (74°C)

For extra color, broil for 2–3 minutes at the end, watching carefully