Ingredients:

  • 4 boneless, skinless chicken thighs (approx. 600g / 1.3 lbs)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened (57g)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (30ml)
  • 1 tablespoon fresh thyme leaves (15ml)
  • 1 teaspoon lemon zest (5ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)
  • 1 pound asparagus, trimmed (450g)
  • 1 tablespoon olive oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice (15ml)

Instructions:

  1. Prepare the Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, parsley, thyme, lemon zest, and red pepper flakes (if using). Mix well until evenly combined.
  2. Prepare the Chicken: Pat chicken thighs dry with paper towels and season generously with salt and pepper.
  3. Sear the Chicken: Heat olive oil in the oven-safe skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side, until golden brown.
  4. Add the Garlic Herb Butter: Reduce heat to medium. Top each chicken thigh with a generous spoonful of the garlic herb butter.
  5. Roast the Asparagus: Toss asparagus with olive oil, salt, and pepper. Arrange around the chicken thighs in the skillet.
  6. Bake the Dish: Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and asparagus is tender-crisp.
  7. Finish & Serve: Remove from oven. Drizzle asparagus with lemon juice. Let rest for a few minutes before serving. Garnish with extra fresh herbs, if desired.