One Pan Lemon Garlic Butter Chicken Asparagus
Categories: Chicken
Ingredients:
- 6 bone in, skin on or off chicken thighs
- Pinch of salt to season
- Cracked black pepper
- 2 teaspoons dried Thyme (or your herbs of choice)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, crushed (or 1 1/2 tablespoons minced garlic)
- Juice of 1 lemon (about 1/3 cup fresh squeezed lemon juice)
- 1 lemon, thinly sliced
- 5 fresh thyme sprigs
- 2-3 bunches of asparagus (about 24 spears), woody ends removed
Preparation:
- Preheat your oven to 200°C | 400° F.
- Season chicken thighs with salt, pepper and dried thyme.
- Heat a large (34 cm or 13-14 inch) cast iron skillet (or heavy based oven-proof pan), over medium-high heat.
- When the skillet (or pan) is hot, add the oil.
- Sear the thighs, skin-side down, until skin is golden and crisp (about 4-5 minutes).
- Flip chicken and sear on the other side for a further 5 minutes.
- Melt the butter in the pan.
- Add the garlic until fragrant (about 30 seconds).
- Pour in the lemon juice, and sprinkle over fresh thyme leaves from 2 sprigs.
- Place another 2 sprigs around the chicken.
- Transfer skillet (or pan), to the oven and cook for 25-30 minutes, or until completely cooked through.
- Add the asparagus spears to the pan during the last 12 minutes of cook time.
- Garnish with lemon slices and leaves from the remaining sprig of thyme. /li>
- Serve immediately.
First Made:
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Yield:
6 servings
6 servings
Calories:
321 calories
321 calories