One-Pan Lemon Garlic Chicken Thighs with Asparagus
Crispy-skinned chicken thighs and bright lemony asparagus on a single sheet pan. About twenty-five minutes from oven-on to dinner-on-plates.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
- 1.5 lb bone-in skin-on chicken thighs
- 1 lb asparagus, trimmed
- 1 lemon
- 4 garlic cloves, smashed
- 3 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- 1
Heat the oven to 425°F. Pat the chicken thighs dry and season generously on both sides with salt and pepper.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high. Place the thighs skin-side down and let them sear undisturbed for about 6 minutes, until the skin is deep golden.
- 3
Flip the chicken and tuck the smashed garlic and thyme into the pan. Slide the skillet into the oven and roast for 10 minutes.
- 4
Toss the asparagus with the remaining olive oil and a pinch of salt. Pull the skillet out, add the asparagus around the chicken, and return to the oven for 6 to 8 more minutes, until the chicken reaches 165°F and the asparagus is tender-crisp.
- 5
Squeeze the lemon over everything and rest for 3 minutes before serving.
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