Spatchcocked Lemon-Herb Chicken with Roasted Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in lemon and herbs, roasted alongside crisp asparagus for a simple weeknight dinner. This american-inspired sheet pan (low-carb) ready in about 40 minutes pairs chicken thighs, lemon, 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 "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 2 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Spatchcocked Lemon-Herb Chicken with Roasted Asparagus take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spatchcocked Lemon-Herb Chicken with Roasted Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Spatchcocked Lemon-Herb Chicken with Roasted Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spatchcocked Lemon-Herb Chicken with Roasted Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spatchcocked Lemon-Herb Chicken with Roasted Asparagus low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes