Chicken, Asparagus with Lemon Garlic Butter


6 chicken thighs

Pinch of sea salt and pepper season

2 teaspoons dried Thyme

1 tablespoon olive oil

2 tablespoons unsalted butter

1 1/2 tablespoons garlic, minced

1/3 cup lemon juice

1 lemon, thinly sliced

5 fresh thyme sprigs

1 pound of asparagus (about 24 spears), woody ends removed

Preheat your oven to 400 then season chicken with salt, pepper and thyme.

Heat a large fry pan over medium-high heat.

When the pan)is hot, add oil, then sear thighs, skin-side down, until golden, about 4 to5 minutes.

Flip chicken and sear on the other side for 5 minutes.

Melt butter in the pan, then add garlic and cook for 30 seconds.

Pour in the lemon juice and sprinkle over fresh thyme leaves from 2 sprigs.

Place another 2 sprigs around the chicken.

Transfer pan to the oven and cook for 25 to 30 minutes, or until completely cooked through.

Add 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 with juices from pan poured over all. Enjoy!
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