Sheet Pan Lemon-Garlic Chicken with Asparagus and Green Beans

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

A simple, vibrant weeknight meal featuring tender chicken thighs roasted with crisp vegetables and bright citrus notes, perfect for Whole30 adherence. This American-inspired Whole30 recipe, ready in about 45 minutes, pairs chicken thighs, asparagus, green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 4 bone-in, skin-on (1.5 lbs) chicken thighs
• 1 bunch (12 oz), trimmed asparagus
• 1 cup (6 oz), trimmed green beans
• 2, 1 for juice, 1 for slices lemon
• 4 cloves, minced garlic
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Pat 4 bone-in, skin-on chicken thighs (1.5 lbs) dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Place chicken thighs skin-side up on a parchment-lined baking sheet. Scatter 1 bunch asparagus (12 oz, trimmed) and 1 cup green beans (6 oz, trimmed) around the chicken. Drizzle with 2 tbsp olive oil and sprinkle with 2 minced garlic cloves, 1 tsp dried rosemary, and 1/2 tsp dried thyme.
3. Step 3: Squeeze juice from 1 lemon over the vegetables and chicken, then arrange 1 lemon slice on top of each chicken thigh. Roast for 25-30 minutes until chicken reaches 165°F and vegetables are tender, flipping chicken halfway through.