A delicious and easy one pan meal!
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 lemon
1 lemon, thinly sliced
5 fresh thyme sprigs
2-3 bunches of asparagus (about 24 spears), woody ends removed
1. Preheat your oven to 200°C | 400° F. Season chicken thighs with salt, pepper and dried thyme.
2. 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.
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 cooking time.
5. 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