Sheet Pan Herb-Roasted Chicken with Lemon and Asparagus

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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 roasted with fresh herbs and lemon until golden, paired with crisp-tender asparagus for a effortless weeknight dinner. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
1 lemon
1 tbsp fresh rosemary
1 tbsp fresh thyme
1/2 tsp sea salt
1/4 tsp black pepper
1.5 lbs asparagus

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Instructions

Step 1: Preheat oven to 400°F. Place 1.5 lbs boneless skinless chicken thighs in a single layer on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Top chicken with 1 thinly sliced lemon, 1/2 tbsp fresh rosemary, and 1/2 tbsp fresh thyme. Arrange 1.5 lbs trimmed asparagus around chicken, drizzle with remaining 1 tbsp olive oil, and sprinkle with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 3: Roast for 22-25 minutes until chicken reaches 165°F internal temperature and asparagus edges are lightly browned.
Step 4: Remove from oven, sprinkle with remaining 1/2 tbsp rosemary and 1/2 tbsp thyme, and serve immediately.