Rosemary-Thyme Chicken with Roasted 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 infused with fresh herbs, roasted alongside tender asparagus for a simple yet elegant keto dinner. This American-inspired keto recipe, ready in about 30 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 205 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: 20 min Serves 2 American cuisine 205 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 6 oz skin-on chicken thighs dry, then season with 1/4 tsp salt, 1/8 tsp black pepper, 1 tsp chopped fresh rosemary, and 1/2 tsp chopped fresh thyme.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 3-4 minutes until golden, flip, and sear 1 minute more.
  3. Step 3: Add 8 oz trimmed and cut asparagus to the skillet, transfer to oven, and roast 15-18 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp.

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