Garlic Butter Chicken Thighs With Asparagus Recipes

ONE PAN LEMON GARLIC BUTTER CHICKEN THIGHS AND ASPARAGUS

Steps:

• Preheat oven to 425F.
• Line a sheet pan with foil or parchment paper.
• Arrange chicken thighs and asparagus on the sheet pan and season with salt and pepper. Set aside.
• Place butter in a mixing bowl and melt in the microwave.
• Pull melted butter out of the microwave and whisk in garlic, paprika, onion powder, thyme, basil, lemon juice, and honey or sweetener.
• Grab a pastry brush and brush the buttery mixture all over the chicken thighs and asparagus.
• Cook for 20 to 23 minutes, or until chicken is cooked through and asparagus is tender.
• Garnish with parsley and lemon slices.
• Serve.

GARLIC BUTTER CHICKEN THIGHS WITH ASPARAGUS

Steps:

• Preheat oven to 400°F.
• After patting them dry, season the chicken thighs all over with salt and pepper.
• In a large oven-safe skillet over medium-high heat, add oil. Once hot, add chicken, skin-side down.
• Cook chicken for 5-7 minutes, or until seared and slightly crispy. (The skin will naturally release from the pan.) Flip and repeat on the remaining side. (The chicken will not be fully cooked through at this point.)
• Transfer the chicken to a plate; tent to keep warm.
• Reduce heat to medium. Add butter to the skillet.
• Once the butter has melted, add garlic, oregano, and thyme. Stir until fragrant, but be careful not to burn (1-2 minutes).
• Add chicken bouillon powder and water. Whisk to combine, scraping up the brown bits.
• Add the asparagus, tossing to coat. Add the chicken back into the skillet, nestling the thighs in with the asparagus.
• Bake 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
• Serve the chicken and asparagus immediately, garnished with lemon slices and parsley.

ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
• Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
• Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.