Sheet Pan Lemon-Herb Chicken with Asparagus

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

Tender chicken thighs roasted with fresh herbs and seasonal vegetables until golden and juicy. This sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, asparagus, olive oil 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 International cuisine 420 cal/serving

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Ingredients

1.5 lbs chicken thighs
12 oz asparagus
3 tbsp olive oil
1, thinly sliced lemon
2 tsp, finely chopped fresh rosemary
4 cloves, minced garlic
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Arrange chicken thighs skin-side up on a parchment-lined sheet pan. Scatter 12 oz trimmed asparagus and 1 lemon slice around the chicken. Drizzle with 2 tbsp olive oil.
Step 3: Sprinkle minced garlic, chopped rosemary, remaining 1/2 tsp salt, and 1/4 tsp black pepper over all. Toss to coat evenly.
Step 4: Roast for 25 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp.
Step 5: Remove from oven, squeeze additional lemon juice over the top, and let rest 5 minutes before serving.