PREP TIME: 10 mins | COOK TIME: 20 mins | YIELD: SERVES 4
This is going to be the perfect treat for all chicken lovers. Tender and juicy buttery garlic herb chicken with asparagus – a delicious meal in one that comes together pretty quickly.
INGREDIENTS
3-6 chicken thighs, bone-in, skin-on
3 tbsp butter, divided
4 garlic cloves, minced
1 tbsp freshly chopped oregano
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 lb asparagus, ends trimmed
1/2 tsp paprika
Salt and pepper, to taste
1/4 c. (60ml) chicken broth, or water
Slices of fresh lemon, for garnish
Fresh chopped parsley, for garnish
HOW TO MAKE BUTTERY GARLIC HERB CHICKEN WITH ASPARAGUS
Step 1: Using paper towels, pat the chicken thighs dry. Then, season on both sides with salt, pepper, and paprika.
Step 2: In a large skillet, melt 2 tbsp butter over medium heat. Once the butter has melted, add the garlic, oregano, rosemary, and thyme. Stir quickly until aromatic.
Step 3: In the skillet, lay the chicken skin-side down. Cook for about 5 to 6 minutes. Turn on the other side and continue to cook for another 5 to 7 minutes. The chicken is perfect when a meat thermometer reads 165 degrees F or 75 degrees C. Lower the heat if the chicken browns too quickly. Transfer the cooked chicken to a plate and set aside.
Step 4: In the same skillet, melt the rest of the 1 tbsp butter. Once melted, add the asparagus and season with salt and pepper. Saute for about 4 to 6 minutes until the asparagus is tender.
Step 5: Pour in the chicken broth or water in the pan to deglaze. Quickly stir until the asparagus is coated. Cook for a minute more to reduce the sauce.
Step 6: Add the chicken thighs back to the pan and reheat for a few minutes.
Step 7: Immediately serve the buttery garlic herb chicken with asparagus. Garnished with fresh herbs and lemon slices.
Notes:
To ensure crispiness of the skin, make sure to pat dry the chicken thighs thoroughly.
Ingredients
- 3-6 chicken thighs, bone-in, skin-on
- 3 tbsp butter, divided
- 4 garlic cloves, minced
- 1 tbsp freshly chopped oregano
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 lb asparagus, ends trimmed
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/4 c. (60ml) chicken broth, or water
- Slices of fresh lemon, for garnish
- Fresh chopped parsley, for garnish
Instructions
Step 1: Using paper towels, pat the chicken thighs dry. Then, season on both sides with salt, pepper, and paprika.
Step 2: In a large skillet, melt 2 tbsp butter over medium heat. Once the butter has melted, add the garlic, oregano, rosemary, and thyme. Stir quickly until aromatic.
Step 3: In the skillet, lay the chicken skin-side down. Cook for about 5 to 6 minutes. Turn on the other side and continue to cook for another 5 to 7 minutes. The chicken is perfect when a meat thermometer reads 165 degrees F or 75 degrees C. Lower the heat if the chicken browns too quickly. Transfer the cooked chicken to a plate and set aside.
Step 4: In the same skillet, melt the rest of the 1 tbsp butter. Once melted, add the asparagus and season with salt and pepper. Saute for about 4 to 6 minutes until the asparagus is tender.
Step 5: Pour in the chicken broth or water in the pan to deglaze. Quickly stir until the asparagus is coated. Cook for a minute more to reduce the sauce.
Step 6: Add the chicken thighs back to the pan and reheat for a few minutes.
Step 7: Immediately serve the buttery garlic herb chicken with asparagus. Garnished with fresh herbs and lemon slices.
Notes
To ensure crispiness of the skin, make sure to pat dry the chicken thighs thoroughly.
