Lemon Garlic Butter Chicken Thighs with Asparagus
Lemon Garlic Butter Chicken Thighs with Asparagus is a super easy 'throw-together' recipe. Made with only a handful of uncomplicated ingredients!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 bone in chicken thighs (skin on or off)
- 1 pinch salt (to season)
- 1 pinch cracked 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)
- 1/3 cup lemon juice (1 lemon, fresh squeezed)
- 1 lemon (thinly sliced)
- 5 fresh thyme
- 2-3 asparagus bunches (about 24 spears, woody ends removed)
Instructions
- 1
Preheat your oven to 200°C | 400° F. Season chicken thighs with salt, pepper and dried thyme.
- 2
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.
- 3
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.
- 4
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.
- 5
Garnish with lemon slices and leaves from the remaining sprig of thyme. Serve immediately.