Lemon-Glazed Herb Chicken Thighs with Roasted 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 marinated in lemon and herbs, roasted until golden, paired with tender asparagus spears. This American-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, lemon, fresh rosemary 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: 15 min Cook: 35 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat 1 lb bone-in, skin-on chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 1 medium lemon's zest and juice, 1 tsp chopped rosemary, 2 minced garlic cloves, and 2 tbsp olive oil. Rub the mixture evenly over chicken thighs.
  3. Step 3: Place chicken thighs skin-side up in a roasting pan. Arrange 12 oz trimmed asparagus around the chicken. Drizzle asparagus with 1 tbsp olive oil and season with a pinch of salt and pepper.
  4. Step 4: Roast in preheated oven for 30-35 minutes until chicken reaches 165°F internal temperature and skin is golden brown, basting chicken with pan juices halfway through.
  5. Step 5: Transfer chicken and asparagus to a platter, letting the chicken rest for 5 minutes before serving to retain juices.

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