Spatchcocked Lemon-Herb Chicken with Roasted Asparagus

By AislePrompt Editorial · ·

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 marinated in lemon and herbs, roasted alongside crisp asparagus for a simple weeknight dinner. This American sheet-pan recipe (low-carb), ready in about 40 minutes, pairs chicken thighs, lemon, and fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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 2 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then season both sides with sea salt and black pepper.
  2. Step 2: Zest and juice the lemon, then chop rosemary leaves. Combine zest, juice, 1 tbsp chopped rosemary, 1 tbsp olive oil, and 1 minced garlic clove in a bowl. Rub mixture evenly over chicken thighs.
  3. Step 3: Place chicken skin-side up on a parchment-lined sheet pan. Arrange asparagus around chicken and dot with remaining 1 minced garlic clove and 1 tbsp olive oil. Season asparagus with salt and pepper.
  4. Step 4: Roast for 22-25 minutes until chicken reaches 165°F internally and asparagus is tender-crisp with browned edges.

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