Rosemary-Baked Chicken Thighs with Lemon and Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs baked with fresh rosemary and lemon, served with tender asparagus spears for a simple yet elegant keto dinner. This american-inspired chicken (low-carb) ready in about 35 minutes pairs chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 25 min Serves 2 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 12 oz skin-on chicken thighs in a baking dish. Drizzle with 1 tbsp olive oil, then sprinkle with 1 tbsp finely chopped rosemary, 1/2 lemon zest, 2 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
  2. Step 2: Arrange 12 oz trimmed asparagus around the chicken in the dish.
  3. Step 3: Bake for 25-30 minutes, or until chicken is golden and internal temperature reaches 165°F (74°C), and asparagus is tender.
  4. Step 4: Squeeze juice from remaining 1/2 lemon over the dish and toss gently to combine.

Frequently asked questions

How long does Rosemary-Baked Chicken Thighs with Lemon and Asparagus take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Baked Chicken Thighs with Lemon and Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Rosemary-Baked Chicken Thighs with Lemon and Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Baked Chicken Thighs with Lemon and Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rosemary-Baked Chicken Thighs with Lemon and Asparagus low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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