Sheet Pan Lemon-Glazed Chicken Thighs with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Juicy chicken thighs coated in a bright lemon-garlic glaze, roasted alongside tender asparagus for a effortless weeknight meal. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, lemon, garlic 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 (bone-in, skin-on) chicken thighs
1, zested and juiced lemon
4 cloves, minced garlic
3 tbsp olive oil
1 lb, trimmed asparagus
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme

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Instructions

Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
Step 2: Whisk lemon zest, lemon juice, 3 tbsp olive oil, and minced garlic in a small bowl.
Step 3: Arrange chicken thighs in a single layer on a large sheet pan. Pour lemon-garlic mixture over chicken, rubbing into skin. Place asparagus around chicken.
Step 4: Roast for 25-30 minutes until chicken reaches 165°F internally and asparagus edges are charred.