Lemon-Herb Chicken Thighs with Roasted Asparagus & Potatoes

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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, flavorful chicken thighs roasted with herbs and vegetables for a perfectly balanced one-pan dinner. This American-inspired one-pot recipe, ready in about 55 minutes, pairs Chicken thighs, Baby potatoes, Asparagus 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

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Ingredients

8 (bone-in, skin-on, 6 oz each) Chicken thighs
1.5 lbs, halved Baby potatoes
1 bunch, tough ends snapped off Asparagus
3 tbsp Olive oil
2 tsp, finely chopped Fresh rosemary
1 tsp, finely chopped Fresh thyme
1, zested and juiced Lemon
3 cloves, minced Garlic
1 tsp Salt
1/2 tsp Black pepper

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Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt, 1/4 tsp pepper, and lemon zest.
Step 2: Toss halved potatoes and asparagus with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and minced garlic in a large bowl until evenly coated.
Step 3: Arrange potatoes and asparagus in a single layer on a parchment-lined baking sheet. Place chicken thighs skin-side up on top.
Step 4: Drizzle with remaining 1 tbsp olive oil, then sprinkle with rosemary, thyme, and lemon juice.
Step 5: Roast for 35-40 minutes, basting occasionally with pan juices, until chicken reaches 165°F (74°C) and potatoes are golden and tender.