Herb-Roasted Lemon Chicken & Asparagus Sheet Pan

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.

Golden, juicy chicken thighs paired with crisp-tender asparagus in a zesty lemon-herb glaze, cooked all on one sheet pan. This Mediterranean-inspired sheet-pan recipe, ready in about 35 minutes, pairs chicken thighs, asparagus, 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 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: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 1.5 lbs chicken thighs dry with paper towels, then season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 2 tsp chopped rosemary.
  2. Step 2: Toss 1 bunch (12 oz) trimmed asparagus with 3 tbsp olive oil, 1 tsp lemon zest, and 1 tbsp lemon juice on a large baking sheet.
  3. Step 3: Arrange seasoned chicken thighs skin-side up on the sheet pan with the asparagus, ensuring even spacing.
  4. Step 4: Roast for 25 minutes until chicken reaches an internal temperature of 165°F (74°C) and asparagus is tender with slightly charred edges.
  5. Step 5: Remove from oven and let rest for 5 minutes. Squeeze extra lemon juice over the top before serving.

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