Sheet Pan Garlic-Herb 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 developed and reviewed.

Juicy chicken thighs roasted with garlic and fresh herbs, paired with tender asparagus for a simple weeknight dinner. This American-inspired keto recipe (high-protein), ready in about 55 minutes, pairs bone-in chicken thighs, asparagus, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 15 min Cook: 40 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Trim asparagus ends and place on a parchment-lined baking sheet. Drizzle with 1 tbsp avocado oil, then toss to coat evenly.
  3. Step 3: Add chicken thighs skin-side up and scatter 3 minced garlic cloves, 1 tbsp fresh rosemary, and 1 tsp fresh thyme around the asparagus.
  4. Step 4: Drizzle remaining 1 tbsp avocado oil over everything. Roast for 35-40 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp.

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