One Pan Lemon Garlic Butter Chicken Asparagus

Ingredients

• 6 bone in chicken thighsskin on or off
• 1 pinch saltto season
• 1 pinch cracked pepper
• 2 teaspoon sdried thymeor your herbs of choice
• 1 tablespoon olive oil
• 2 tablespoon sunsalted butter
• 6 clove sgarliccrushed, or 1 1/2 tablespoon sminced garlic
• 1/3 cup lemon juice1 lemon, fresh squeezed
• 1 lemonthinly slice d
• 5 fresh thyme
• 2-3 asparagus bunch es about 24 spears, woody ends removed

Instructions

1. Preheat your oven to 200°C | 400° F. Season chicken thighs with salt, pepper and dried thyme.
2. 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.
3. 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.
4. 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.
5. Garnish with lemon slices and leaves from the remaining sprig of thyme. Serve immediately.