Sheet Pan Lemon-Dill Chicken with Potatoes and Asparagus

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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-dill seasoning and tender vegetables for a simple, flavorful weeknight dinner. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, baby potatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 boneless, skinless (1.5 pounds) chicken thighs
1.5 pounds, halved baby potatoes
1 bunch, trimmed and cut into 2-inch pieces asparagus
3 tablespoons olive oil
2 tablespoons, chopped fresh dill
1, zested and juiced lemon
3 cloves, minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh dill, zest and juice of 1 lemon, 3 minced garlic cloves, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
Step 2: Place 4 boneless, skinless chicken thighs on a parchment-lined baking sheet and rub with the herb mixture, coating evenly. Arrange 1.5 pounds halved baby potatoes and 1 bunch trimmed asparagus around the chicken.
Step 3: Bake for 25-30 minutes, rotating the sheet halfway, until chicken reaches 165°F internal temperature and potatoes are golden with tender edges.