Herb-Crusted Chicken Thighs with Lemon-Asparagus

By AislePrompt Editorial · ·

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 developed and reviewed.

Juicy chicken thighs with a golden herb crust, served atop tender asparagus in a bright lemon-herb butter sauce. Ready in 40 minutes with minimal cleanup. This American-inspired keto recipe (low-carb), ready in about 40 minutes, pairs bone-in chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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.

Prep: 15 min Cook: 25 min Serves 2 American cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Rub 1 tbsp olive oil, 1 tbsp rosemary, 1/2 tsp thyme, lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper over both sides. Let sit 5 minutes.
  2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 8 minutes until golden brown, then flip and cook 5 more minutes. Transfer skillet to a preheated 400°F oven and bake for 12 minutes until internal temperature reaches 165°F.
  3. Step 3: While chicken bakes, toss asparagus with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 400°F for 12 minutes until crisp-tender. Melt 3 tbsp butter in a small saucepan over medium heat, add minced garlic, and cook for 1 minute until fragrant. Stir in 2 tbsp lemon juice and remaining 1/2 tsp thyme, then simmer for 2 minutes until slightly thickened.
  4. Step 4: Slice chicken and serve immediately with roasted asparagus and lemon-herb butter sauce drizzled over top.

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