Lemon-Dill Baked Chicken Thighs with Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy oven-baked chicken thighs paired with roasted asparagus in a bright lemon-dill sauce, perfect for a low-carb dinner. This mediterranean-inspired keto (low-carb, high-protein) ready in about 50 minutes pairs chicken thighs, bunch asparagus, olive oil 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 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.

★ 4.1 (9 ratings) Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat 1 lb bone-in, skin-on chicken thighs dry, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
  2. Step 2: Place chicken thighs skin-side up on a parchment-lined baking sheet; drizzle with 1 tbsp olive oil and roast for 25 minutes until golden and internal temperature reaches 165°F.
  3. Step 3: While chicken roasts, toss 1 bunch trimmed asparagus (about 1 lb) with 1 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper on a separate baking sheet; roast for 15 minutes until tender and slightly charred.
  4. Step 4: Whisk 1 tbsp lemon zest, 2 tbsp lemon juice, 2 tbsp fresh dill, and 1 tbsp olive oil in a small bowl; spoon over roasted chicken and asparagus.
  5. Step 5: Serve immediately, garnished with extra dill if desired.

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Frequently asked questions

How long does Lemon-Dill Baked Chicken Thighs with Asparagus take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Baked Chicken Thighs with Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Lemon-Dill Baked Chicken Thighs with Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Baked Chicken Thighs with Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Dill Baked Chicken Thighs with Asparagus low-carb?

Yes — this recipe is tagged low-carb, high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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