Crispy Lemon-Herb Chicken Thighs with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

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 coated in a fragrant herb crust, baked with lemon and garlic, and served alongside tender roasted asparagus for a complete weeknight meal. This American-inspired chicken recipe, ready in about 40 minutes, pairs Chicken thighs (bone-in, skin-on), Olive oil, Lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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 2 American cuisine 480 cal/serving

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Ingredients

12 oz Chicken thighs (bone-in, skin-on)
1 tbsp Olive oil
1 tsp Lemon zest
1/2 tsp Garlic powder
1/2 tsp Dried thyme
1/4 tsp Dried rosemary
1/4 tsp Salt
1/8 tsp Black pepper
8 oz, trimmed Asparagus
1 tbsp Lemon juice

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat 12 oz bone-in, skin-on chicken thighs dry with paper towels and season evenly with 1 tbsp olive oil, 1 tsp lemon zest, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
Step 2: Arrange the seasoned chicken thighs skin-side up in a single layer in a baking dish and scatter 8 oz trimmed asparagus around the chicken.
Step 3: Bake in the preheated oven for 25-30 minutes, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C) — the asparagus should be tender and slightly charred at the edges.
Step 4: Remove from oven, squeeze 1 tbsp fresh lemon juice over the chicken and asparagus, and let rest for 5 minutes before serving.