Lemon Garlic Butter Chicken Thighs with Asparagus

A delicious and easy one pan meal!

Ingredients:

-6 bone in, skin on or off chicken thighs

-Pinch of salt to season

-Cracked black pepper

-2 teaspoons dried Thyme (or your herbs of choice)

-1 tablespoon olive oil

-2 tablespoons unsalted butter

-6 cloves garlic, crushed

-Juice of 1 lemon1 lemon, thinly sliced

-5 fresh thyme sprigs

-2-3 bunches of asparagus (about 24 spears), woody ends removed

Method:

• Preheat your oven to 200°C | 400° F.

• Season chicken thighs with salt, pepper and dried thyme.

• Heat a large 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..

• 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.

• 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 cooking time.

• Garnish with lemon slices and leaves from the remaining sprig of thyme. Serve immediately, with a salad on the side.

• *Count each chicken thigh and 1/6 of the asparagus as 3 proteins and 1 fat.

• Recipe courtesy of cafedelites.com