Baked Lemon-Dill Chicken with Asparagus
Tender chicken thighs baked with fresh herbs and crisp-tender asparagus in a bright lemon-garlic sauce. This American-inspired keto recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 medium, zested and juiced lemon
- 3 cloves, minced garlic
- 2 tbsp, chopped fresh dill
- 12 oz, trimmed asparagus
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, salt, and pepper.
- Step 2: Arrange chicken skin-side up in a single layer on a parchment-lined baking sheet. Scatter asparagus around chicken.
- Step 3: Whisk lemon zest, lemon juice, remaining 1 tbsp olive oil, minced garlic, and 1 tbsp dill in a small bowl. Drizzle evenly over chicken and asparagus.
- Step 4: Bake for 25-30 minutes until chicken reaches 165°F internally and asparagus is tender-crisp with slightly browned tips.
- Step 5: Garnish with remaining 1 tbsp dill before serving.
