How To Make Lemon Garlic Butter Chicken Thighs
These chicken thighs slathered with a delectable lemon garlic butter makes the perfect dinner meal! It’s a one pan meal that you can whip up in no time.
Serves:
Ingredients
- 6chicken thighs,bone in, skin on or off
- pinchsalt,to season
- cracked black pepper
- 2tspdried thyme,or herb of choice
- 1tbspolive oil
- 2tbspunsalted butter
- 6garlic cloves,crushed, or 1½ tablespoons minced garlic
- ⅓lemon juice,fresh squeezed
- 1lemon,thinly sliced
- 5fresh thyme sprigs
- 3bunchesasparagus,about 24 spears, woody ends removed
Instructions
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Preheat the oven to 400 degrees F.
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Season the chicken thighs with salt, pepper and dried thyme.
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Heat a large 13-inch cast iron skillet over medium-high heat.
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Add the oil when the pan is hot.
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Sear the thighs, skin-side down, for 4 to 5 minutes until the skin is golden and crisp.
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Flip the chicken, then sear on the other side for 5 minutes.
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Melt the butter in the pan.
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Add the garlic and cook for 30 seconds until fragrant.
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Pour in the lemon juice, and sprinkle over fresh thyme leaves from 2 sprigs.
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Place another 2 sprigs around the chicken.
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Transfer the skillet to the oven.
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Cook for 25 to 30 minutes, or until completely cooked through.
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Add the asparagus spears to the pan during the last 12 minutes of cook time.
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Garnish with lemon slices and leaves from the remaining sprig of thyme.
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Serve, and enjoy!
Nutrition
- Calories: 516.81kcal
- Fat: 38.43g
- Saturated Fat: 11.56g
- Trans Fat: 0.32g
- Monounsaturated Fat: 16.04g
- Polyunsaturated Fat: 7.17g
- Carbohydrates: 8.42g
- Fiber: 3.44g
- Sugar: 2.48g
- Protein: 34.99g
- Cholesterol: 199.32mg
- Sodium: 772.98mg
- Calcium: 71.16mg
- Potassium: 683.04mg
- Iron: 4.81mg
- Vitamin A: 126.75µg
- Vitamin C: 17.60mg
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