One-Pan Lemon Chicken Thighs with 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 drafted and published.

Juicy chicken thighs roasted with bright lemon and tender asparagus in a single skillet for a vibrant, effortless dinner. This American-inspired one-pot recipe, ready in about 40 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 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels. Season with salt and freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5 minutes until golden brown and skin is crisp.
  3. Step 3: Flip chicken and cook for 2 minutes. Add 2 cloves garlic, minced, and 1/2 tsp dried rosemary, stirring for 30 seconds until fragrant.
  4. Step 4: Arrange 1 lb trimmed and cut asparagus around chicken. Place 1 lemon, thinly sliced, on top. Cover skillet with a lid and reduce heat to medium. Cook for 15 minutes, or until chicken reaches 165°F internally and asparagus is tender.

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