One Pan Lemon Garlic Butter Chicken Asparagus

Directions

1. 1
   Preheat your oven to 200C | 400 F. Season chicken thighs with salt, pepper and dried thyme.
2. 2
   Heat a large (34 cm or 13-14 inch) 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. 3
   Melt the butter in the pan.
4. 4
   Add the garlic until fragrant (about 30 seconds).
5. 5
   Pour in the lemon juice, and sprinkle over fresh thyme leaves from 2 sprigs.
6. 6
   Place another 2 sprigs around the chicken.
7. 7
   Transfer skillet (or pan), to the oven and cook for 25-30 minutes, or until completely cooked through.
8. 8
   Add the asparagus spears to the pan during the last 12 minutes of cook time.
9. 9
   Garnish with lemon slices and leaves from the remaining sprig of thyme.
10. 10
    Serve immediately.