Go Back
+ servings
One Pan Lemon Thyme Chicken Asparagus is a super easy 'throw-together' recipe. Healthy and made with only a handful of uncomplicated ingredients! | https://cafedelites.com
Print Recipe Add to Collection
4.85 from 20 votes

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 Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Keyword: Chicken
Servings: 6 serves
Calories: 321kcal
Author: Karina

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

Instructions

  • 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. Serve immediately.

Notes

*If you don't have a cast iron pan, don't worry! Cook the chicken in a shallow casserole dish, dutch oven or oven safe pan. If you don't own a heavy-based or oven safe pan, then cook in a normal pan, searing in batches if you need too depending on the size of your chicken thighs and the size of your pan. Then transfer chicken to a baking dish and continue cooking, following the recipe from there, until done. If you don't want to sear your chicken first, simply place the seasoned thighs into a baking dish, add in all of the ingredients (lemon juice, fresh thyme leaves, garlic, etc), and bake for 40-45 minutes, or until cooked through. Add the asparagus on the last 12-15 minutes of cooking time. Then, broil for a further 5-10 minutes for a crispier skinned chicken.

Nutrition

Calories: 321kcal | Carbohydrates: 3g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 94mg | Potassium: 629mg | Vitamin A: 105IU | Vitamin C: 12.3mg | Calcium: 52mg | Iron: 1.9mg