Ingredients
6chicken thighs,bone in, skin on or off
pinchsalt,to season
cracked black pepper
2tspdried thyme,or herb of choice
1tbspolive oil
2tbspunsalted butter
6garlic cloves,crushed, or 1½ tablespoons minced garlic
⅓lemon juice,fresh squeezed
1lemon,thinly sliced
5fresh thyme sprigs
3bunchesasparagus,about 24 spears, woody ends removed
Preparation
Preheat the oven to 400 degrees F.
Season the chicken thighs with salt, pepper and dried thyme.
Heat a large 13-inch cast iron skillet over medium-high heat.
Add the oil when the pan is hot.
Sear the thighs, skin-side down, for 4 to 5 minutes until the skin is golden and crisp.
Flip the chicken, then sear on the other side for 5 minutes.
Melt the butter in the pan.
Add the garlic and cook for 30 seconds until fragrant.
Pour in the lemon juice, and sprinkle over fresh thyme leaves from 2 sprigs.
Place another 2 sprigs around the chicken.
Transfer the skillet to the oven.
Cook for 25 to 30 minutes, or until completely cooked through.
Add the asparagus spears to the pan during the last 12 minutes of cook time.
Garnish with lemon slices and leaves from the remaining sprig of thyme.
Serve, and enjoy!
