Baked Lemon-Dill Chicken Thighs with Sautéed Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs glazed with bright lemon-dill, served atop tender asparagus spears for a simple yet elegant keto dinner. This american-inspired chicken (high-protein, low-carb) ready in about 40 minutes pairs chicken thighs, olive oil, medium lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 12 oz chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, combine 2 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 3 minced garlic cloves, and 2 tbsp fresh dill.
  3. Step 3: Rub the lemon-dill mixture over all sides of the chicken thighs, ensuring full coverage.
  4. Step 4: Place seasoned chicken thighs skin-side up in a single layer in a baking dish. Arrange 16 oz trimmed asparagus around the chicken.
  5. Step 5: Bake for 25-30 minutes until chicken reaches 165°F (74°C) internally and asparagus edges are lightly browned and tender.

Frequently asked questions

How long does Baked Lemon-Dill Chicken Thighs with Sautéed Asparagus take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Dill Chicken Thighs with Sautéed Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Baked Lemon-Dill Chicken Thighs with Sautéed Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Dill Chicken Thighs with Sautéed Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Lemon-Dill Chicken Thighs with Sautéed Asparagus high-protein?

Yes — this recipe is tagged high-protein, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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