Rosemary-Seasoned Chicken Thighs with Roasted Asparagus

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

Juicy chicken thighs with rosemary glaze served alongside tender asparagus, all roasted to perfection for a satisfying keto dinner. This american-inspired keto (high protein) ready in about 35 minutes pairs bone-in, skin-on Chicken thighs, Olive oil, fresh or 1 tsp dried Rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 352 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: 20 min Serves 4 American cuisine 352 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat 1 lb bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp minced fresh rosemary.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
  3. Step 3: Add the seasoned chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 2 more minutes.
  4. Step 4: Transfer the skillet to the oven and roast for 20 minutes until chicken reaches 165°F internal temperature.
  5. Step 5: While chicken roasts, toss 1 lb trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet and roast for 15 minutes until tender-crisp.

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Frequently asked questions

How long does Rosemary-Seasoned Chicken Thighs with Roasted Asparagus take to make?

Total time is about 35 minutes (15 min prep + 20 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-Seasoned Chicken Thighs with Roasted 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 olive oil from drying out.

Can I substitute ingredients in Rosemary-Seasoned Chicken Thighs with Roasted 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-Seasoned Chicken Thighs with Roasted Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seasoned Chicken Thighs with Roasted Asparagus high protein?

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

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