Lemon Garlic Butter Chicken Thighs with Asparagus
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
6 bone in
Pinch of salt
Cracked black pepper
2 teaspoons dried Thyme
1 tablespoon olive oil
2 tablespoons unsalted butter
6 cloves garlic
Juice of 1 lemon
1 lemon
5 fresh thyme sprigs
2-3 bunches of asparagus
Directions
Preheat your oven to 200°C | 400° F. Season chicken thighs with salt, pepper and dried thyme. Heat a large cast iron skillet , over medium-high heat. When the skillet is hot, add the oil. Sear the thighs, skin-side down, until skin is golden and crisp . Flip chicken and sear on the other side for a further 5 minutes. Melt the butter in the pan. Add the garlic until fragrant . Pour in the lemon juice, and sprinkle over fresh thyme leaves from 2 sprigs. Place another 2 sprigs around the chicken. Transfer skillet , 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.
