Spring Herb and Lemon Roasted Chicken with Asparagus
A flavorful roasted chicken dish infused with fresh spring herbs and lemon, served alongside tender asparagus. Perfect for a family dinner or special occasion.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (2 tablespoons) olive oil
- (1 tablespoon) fresh rosemary, chopped
- (1 tablespoon) fresh thyme, chopped
- (1) lemon, zested and juiced
- (4 cloves) garlic, minced
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 pound) asparagus, trimmed
- (1/2 teaspoons) red pepper flakes (optional)
- (1/2 cups) chicken broth
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 2 tablespoons olive oil, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, the zest and juice of 1 lemon, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Add the 4 chicken thighs to the bowl and coat them well with the herb mixture. Let marinate for 15 minutes if time allows.
- 4
Place the marinated chicken thighs in a roasting pan, skin side up. Arrange the trimmed 1 pound asparagus around the chicken.
- 5
Drizzle the asparagus with a little olive oil and sprinkle with 1/2 teaspoon red pepper flakes if using.
- 6
Pour 1/2 cup chicken broth into the bottom of the roasting pan to keep the chicken moist while cooking.
- 7
Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74 °C) and the asparagus is tender.
- 8
Remove from the oven and let rest for 5 minutes before serving.
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