Lunch, Poultry

Lemon-Thyme Roasted Chicken and Asparagus

A one pot lunch is what I call this recipe.  It would have tasted a lot better if this was early on in spring but towards the end of the summer the asparagus don’t look that good–but anyway, I wanted to get a last dose of light spring food before I slowly transition into cold weather meals.  Try with best possible ingredients you can find, that WILL make all the difference because the recipe is too minimalistic to cut corners.


1lb chicken ( thighs or breasts, your choice)

2 medium size lemons zested and then quartered

1 Tbsp of dried thyme ( fresh would be awesome !!!!)

1lb asparagus blanched and chopped into halves

Salt and pepper to taste

1-2 Tbsp of olive oil, depending on how much ingredients you have.


Preheat the oven to 375F

In a large bowl toss all the ingredients together expect the lemon quarters, you will be adding the zest to coat the chicken and the vegetables.

Arrange the mixture in one layer in a large roasting pan or glass bakeware.

Squeeze a little bit of the lemon juice over the tray and arrange the quarters in the pan.

Bake for about 40 mins till the chicken is cooked through.

Serve hot or at room temperature with some quinoa or garlic bread for a complete meal.


4 thoughts on “Lemon-Thyme Roasted Chicken and Asparagus”

  1. Looks great with the asparagus. It’s hard to believe that we’re galloping to the end of August already. I was on vacation last week at Cape Cod & made sure to get my fill of fresh seafood. Once winter comes, it’s just not quite the same.


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