Description
A one-pan Lemon Garlic Chicken with Asparagus brings bright, savory flavors perfect for a weeknight meal.
Ingredients
Scale
- 6 to 8 boneless skinless chicken thighs
- 1 pound asparagus, ends trimmed
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon sweet or smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey (or sweetener if on Keto/low carb)
- Chopped fresh parsley
- Lemon slices
Instructions
- Preheat your oven to 425˚F (220˚C) and line a sheet pan with foil or parchment paper.
- Arrange the chicken thighs and asparagus on the prepared sheet pan. Season generously with salt and pepper.
- Melt the butter in a microwave-safe bowl, then whisk in garlic, paprika, onion powder, thyme, basil, lemon juice, and honey until combined.
- Brush the chicken and asparagus with the lemon-garlic butter mixture.
- Bake for 20 to 23 minutes until the chicken reaches 165°F (74°C) and asparagus is tender.
- Let the chicken rest for 5 minutes, then garnish with parsley and lemon slices before serving.
Notes
For best results, let chicken come to room temperature before baking. Use an instant-read thermometer to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Modern Mediterranean
Nutrition
- Serving Size: 1 chicken thigh and asparagus
- Calories: 420
- Sugar: 4g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg