Lemon Garlic Chicken Thighs with Asparagus Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
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
|
|
Directions: |
Directions: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. |
|
Personal
Notes: |
Personal
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.
Calories 321 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 116mg 39%
Sodium 94mg 4%
Potassium 629mg 18%
Total Carbohydrates 3g 1%
Protein 35g 70%
|
|
This recipe for Lemon Garlic Chicken Thighs with Asparagus is from