Sheet Pan Lemon and Thyme Chicken 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 lemon and thyme alongside crisp-tender asparagus, all on one pan for effortless weeknight cooking. This American-inspired sheet-pan recipe (high protein), ready in about 40 minutes, pairs Chicken thighs, Olive oil, Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper, then rub with 2 tbsp chopped fresh thyme.
  2. Step 2: Place chicken thighs skin-side up on a parchment-lined sheet pan. Toss 12 oz trimmed asparagus with 2 tbsp olive oil, 3 minced garlic cloves, and the zest and juice of 1 lemon. Arrange around chicken.
  3. Step 3: Roast for 25-30 minutes until chicken is golden brown, skin is crisp, and internal temperature reaches 165°F, and asparagus is tender-crisp.

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