Garlic-Roasted Chicken with Asparagus
Tender chicken thighs roasted with aromatic garlic and herbs, served with crisp-tender asparagus for sustained energy and reduced inflammation. This American-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken thighs, garlic, olive oil 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (about 1.5 lbs) chicken thighs
- 4 cloves, minced garlic
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bunch, woody ends trimmed asparagus
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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 425°F. Place 4 bone-in, skin-on chicken thighs on a baking sheet and season with 1 tbsp dried rosemary, 1 tsp salt, 1/2 tsp black pepper, and 4 minced garlic cloves; drizzle with 1 tbsp olive oil and rub to coat evenly.
- Step 2: Arrange 1 bunch asparagus (woody ends trimmed) around the chicken on the baking sheet. Roast for 25-30 minutes until chicken is golden and internal temperature reaches 165°F.
- Step 3: Let rest for 5 minutes before serving.
