Sheet Pan Lemon-Dill Chicken with Cherry Tomatoes and Asparagus

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

Tender chicken thighs roasted with fresh dill, lemon, and seasonal vegetables for a simple weeknight dinner. This American-inspired sheet-pan recipe, 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 420 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 420 cal/serving

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Ingredients

1.5 lbs, boneless skinless, cut into 1-inch pieces chicken thighs
3 tbsp olive oil
1, zested and juiced lemon
3 tbsp, divided fresh dill
1 tsp garlic powder
1 tsp, divided salt
1/4 tsp black pepper
1 lb, trimmed and cut into 2-inch pieces asparagus
1 cup cherry tomatoes
1/2, sliced red onion

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Instructions

Step 1: Preheat oven to 425°F (220°C). Place chicken pieces on a sheet pan, then drizzle with 2 tbsp olive oil, add 1 tsp lemon zest, 1 tbsp lemon juice, 1 tbsp fresh dill, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper; toss to coat evenly.
Step 2: Add asparagus, cherry tomatoes, and red onion to the sheet pan, then sprinkle with remaining 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper; toss to combine.
Step 3: Arrange ingredients in a single layer on the sheet pan, ensuring even spacing.
Step 4: Roast for 20-25 minutes, stirring once after 12 minutes, until chicken reaches 165°F and vegetables are tender with slight browning.
Step 5: Remove from oven and sprinkle with remaining 1 tbsp fresh dill before serving.