Garlic Butter Chicken Thighs with Fresh Asparagus
Succulent chicken thighs and vibrant asparagus enveloped in a rich garlic butter sauce, perfect for busy weeknights.
Equipment
- Oven-safe Skillet
- Small Saucepan
- Mixing Bowl
Ingredients
Main Ingredients
- 4 pieces Chicken Thighs, skin-on, bone-in Approximately 1.5 to 2 pounds total.
- 1 pound Fresh Asparagus Trimmed to remove tough ends.
- 4-6 cloves Garlic, minced Fresh garlic provides robust flavor.
- 0.5 cup Unsalted Butter Acts as a base for the sauce.
- 2 tablespoons Extra Virgin Olive Oil Used for cooking the chicken.
- to taste Kosher Salt For seasoning.
- to taste Black Pepper, freshly ground For seasoning.
- 1 tablespoon Lemon Juice, freshly squeezed Brightens the flavors.
Fresh Herbs
- to taste Fresh Herbs (parsley or thyme) Optional for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels.
- Season the chicken thighs generously with salt and pepper on both sides.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 5-7 minutes until crispy.
- Flip the thighs and cook for an additional 3-4 minutes.
- In a small saucepan, melt ½ cup of unsalted butter over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in lemon juice.
- Pour the garlic butter sauce over the chicken thighs in the skillet.
- Add the trimmed asparagus to the skillet, drizzle with olive oil, and season with salt and pepper.
- Transfer the skillet to the oven and roast for 25-30 minutes until the chicken reaches 165°F (75°C) and asparagus is tender.
- Let the skillet rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
For variations, consider adding cherry tomatoes or using different herbs. Serve with mashed potatoes or a fresh salad.