Lemon-Dill Chicken Thighs with Baby Potatoes and Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs baked with fragrant lemon and dill, accompanied by caramelized potatoes and crisp asparagus. This american-inspired chicken ready in about 40 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 boneless, skinless chicken thighs on a large sheet pan. Drizzle with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Arrange 1.5 lbs halved baby potatoes and 2 cups trimmed asparagus around the chicken on the sheet pan.
  3. Step 3: Bake for 25 minutes, then flip chicken and stir vegetables. Continue baking for 15-20 minutes until chicken reaches 165°F internal temperature and potatoes are golden and tender when pierced.
  4. Step 4: Remove from oven, sprinkle with 1 tbsp chopped fresh dill and 1 lemon slice per serving. Let rest 5 minutes before serving.

Frequently asked questions

How long does Lemon-Dill Chicken Thighs with Baby Potatoes and Asparagus take to make?

Total time is about 40 minutes (15 min prep + 25 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 Chicken Thighs with Baby Potatoes and 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 olive oil from drying out.

Can I substitute ingredients in Lemon-Dill Chicken Thighs with Baby Potatoes and 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 Chicken Thighs with Baby Potatoes and 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.

What goes well with Lemon-Dill Chicken Thighs with Baby Potatoes and Asparagus?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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