Lemon Garlic Butter Chicken Thighs with Asparagus

Name: Lemon Garlic Butter Chicken Thighs with Asparagus
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 6 bone in chicken thighs (skin on or off); 1 pinch salt (to season); 1 pinch cracked pepper; 2 tsp dried thyme (or your herbs of choice); 1 tbsp olive oil; 2 tbsp unsalted butter; 6 clove 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)

By Karina Carrel · CafedelitesPublic

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Lemon Garlic Butter Chicken Thighs with Asparagus is a super easy 'throw-together' recipe. Made with only a handful of uncomplicated ingredients!

Prep: 10 min
Cook: 40 min
Total: 50 min
Servings: 6

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Recipe source

This recipe was taken from Lemon Garlic Butter Chicken Thighs with Asparagus · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

6bone in chicken thighs (skin on or off)
1 pinchsalt (to season)
1 pinchcracked pepper
2 tspdried thyme (or your herbs of choice)
1 tbspolive oil
2 tbspunsalted butter
6 clovegarlic (crushed, or 1 1/2 tablespoons minced garlic)
0.33 cuplemon juice (1 lemon, fresh squeezed)
1lemon (thinly sliced)
5fresh thyme
2–3asparagus bunches (about 24 spears, woody ends removed)

Steps

1
Preheat your oven to 200°C | 205°C. 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.

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Per portion

Calories: ~28.5 kcal
Protein: ~0.3 g
Fat: ~6 g
Carbs: ~2.8 g
Fiber: ~0.6 g
Sodium: ~37.3 mg

3 ingredients still need USDA food links. cracked pepper, dried thyme (or your herbs of choice), fresh thyme are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Approximate — includes pinches / kitchen approximations.

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