Sheet Pan Lemon-Dill Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

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 asparagus and cherry tomatoes until caramelized, finished with a bright lemon-dill sauce. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, asparagus, cherry tomatoes 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 chicken thighs
2 cups asparagus
1 cup cherry tomatoes
3 tbsp olive oil
1 tbsp lemon zest
2 tbsp fresh dill
3 cloves garlic
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Place 1.5 lbs chicken thighs, 2 cups halved asparagus, and 1 cup cherry tomatoes on a parchment-lined sheet pan. Drizzle with 3 tbsp olive oil, then sprinkle with 1 tbsp lemon zest, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Toss until evenly coated.
Step 2: Roast for 25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender-crisp with lightly browned edges.
Step 3: Remove from oven, sprinkle with 2 tbsp chopped fresh dill, and let rest for 5 minutes before serving.