Lemon-Dill Chicken with Roasted Asparagus and Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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 drafted and published.

A bright, herb-infused chicken dinner featuring tender thighs roasted with seasonal vegetables for a balanced Whole30 meal. This Mediterranean-inspired Whole30 recipe (high-protein), ready in about 41 minutes, pairs chicken thighs, olive oil, lemon 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 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.

Prep: 15 min Cook: 26 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

4 (skin-on, bone-in, about 1.5 lbs total) chicken thighs
2 tbsp olive oil
1 (zested and juiced) lemon
3 tbsp finely chopped fresh dill
12 oz (trimmed, cut into 2-inch pieces) asparagus
8 oz (halved) cherry tomatoes
2 cloves (minced) garlic
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, lemon zest, 1 tsp salt, and 1/4 tsp pepper.
Step 2: Arrange chicken, skin-side up, in a single layer on a parchment-lined baking sheet. Scatter asparagus and cherry tomatoes around the chicken, then drizzle with remaining 1 tbsp olive oil, minced garlic, 1 tbsp dill, and 1/4 tsp salt.
Step 3: Roast for 25-28 minutes until chicken reaches 165°F internally and vegetables are tender-crisp, flipping chicken halfway through. Sprinkle with remaining 2 tbsp dill and lemon juice before serving.