Baked Lemon-Dill Chicken Thighs with Asparagus

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with bright lemon and fresh dill, served alongside tender asparagus for a balanced weeknight meal. This American-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, lemons, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1.5 lbs, skin-on chicken thighs
2, one juiced and one sliced lemons
3 tbsp, chopped fresh dill
2 tbsp olive oil
1 lb, trimmed asparagus
2, minced garlic cloves
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
Step 2: Pat chicken thighs dry, then toss with 2 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 3: Arrange chicken on baking sheet, skin-side up, and top with 3 tbsp chopped dill and 1 sliced lemon.
Step 4: Place asparagus around chicken, drizzle with remaining 1 tbsp olive oil, and season with salt and pepper.
Step 5: Roast for 25 minutes until chicken reaches 165°F and asparagus is tender-crisp, then squeeze lemon juice over everything before serving.