One-Pan Lemon-Garlic Chicken with Asparagus

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

Tender chicken thighs seared with garlic and lemon, paired with perfectly crisp-tender asparagus in a single skillet. This Mediterranean-inspired Whole30 recipe (gluten-free), ready in about 30 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 chicken thighs
2 tbsp olive oil
4 cloves garlic
2 lemons
1 lb asparagus
1/2 tsp dried thyme
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Pat 4 bone-in chicken thighs dry, then season with 1/4 tsp sea salt and 1/8 tsp black pepper. Sear skin-side down for 5-6 minutes until golden brown and crispy.
Step 2: Flip chicken, add 4 minced garlic cloves to skillet, and cook 1 minute until fragrant. Push chicken to sides, add 1 lb trimmed asparagus and 1/2 tsp dried thyme. Cook 2 minutes, then arrange 2 sliced lemons on top of chicken.
Step 3: Transfer skillet to 400°F (200°C) oven and bake 15-18 minutes until chicken reaches 165°F (74°C) and asparagus is tender-crisp.