Lemon-Herb Baked Chicken Thighs with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

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.

Juicy, tender chicken thighs infused with lemon zest and fresh herbs, roasted alongside crisp asparagus for a simple yet elegant weeknight dinner. This Mediterranean-inspired chicken recipe, ready in about 38 minutes, pairs bone-in chicken thighs, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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: 28 min Serves 2 Mediterranean cuisine 410 cal/serving

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Ingredients

6 bone-in chicken thighs
1 lemon
1 tbsp fresh rosemary
2 garlic cloves
12 oz asparagus
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, garlic powder, dried thyme, sea salt, and black pepper.
Step 2: Zest 1/2 lemon, then slice the remaining lemon into thin wedges. Toss asparagus with 1 tbsp olive oil, lemon zest, salt, and pepper in a baking dish.
Step 3: Arrange chicken thighs skin-side up on top of the asparagus. Place lemon wedges around the chicken.
Step 4: Bake for 25-30 minutes, until chicken reaches 165°F (74°C) internally and skin is golden and crisp, rotating the pan halfway through.