Sheet Pan Roasted Lemon-Garlic Chicken with Asparagus

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender chicken thighs roasted alongside bright asparagus and lemon slices, infused with garlic and herbs for a vibrant one-pan meal. This American-inspired Mother’s Day recipe, ready in about 45 minutes, pairs bone-in chicken thighs, fresh asparagus, lemon 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 1 lb, trimmed fresh asparagus
• 1 large, sliced into rounds lemon
• 6, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in chicken thighs with 3 tbsp olive oil, 6 minced garlic cloves, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Arrange the chicken thighs skin-side up on a rimmed sheet pan, spacing them evenly. Scatter 1 lb trimmed fresh asparagus and 1 large lemon sliced into rounds around the chicken.
3. Step 3: Roast in the preheated oven for 30-35 minutes until the chicken skin is golden and crisp and the asparagus is tender, flipping the asparagus halfway through cooking.
4. Step 4: Remove from oven and let rest for 5 minutes before serving, spooning pan juices over the chicken and vegetables.