Lemon Garlic Butter Chicken Thighs with Asparagus

Ingredients

• 6 bone in, skin on or off chicken thighs
• Pinch of salt, to season
• Cracked black pepper
• 2 teaspoons dried Thyme
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 6 cloves garlic, crushed, or 1 1/2 tablespoons minced garlic
• Juice of 1 lemon
• 1 lemon, thinly sliced
• 5 fresh thyme sprigs
• 2-3 bunches of asparagus, about 24 spears, woody ends removed

Directions

1. Set your oven to 200°C | 400° F. Sprinkle the chicken thighs with salt, pepper and dried thyme. Warm a large cast iron skillet, 34 cm or 13-14 inch, or another sturdy oven-proof pan, over medium-high heat. Once the pan is hot, pour in the oil. Add the thighs skin-side down and cook until the skin turns crisp and golden, about 4-5 minutes. Turn the chicken over and brown the second side for another 5 minutes.
2. Add the butter to the pan and let it melt. Stir in the garlic and cook just until it smells amazing, about 30 seconds. Pour in the lemon juice, then scatter the leaves from 2 fresh thyme sprigs over the chicken. Tuck another 2 thyme sprigs around the thighs.
3. Move the skillet or pan into the oven and roast for 25-30 minutes, until the chicken is cooked all the way through. Add the asparagus spears to the pan for the last 12 minutes of roasting.
4. Finish with the lemon slices and the leaves from the remaining thyme sprig. Serve right away.