Ingredients:

  • 4 large Bone-in, Skin-on Chicken Thighs (approx. 700g / 1.5 lbs total)
  • 1 tbsp (15 ml) Olive Oil, high heat neutral
  • 1 tsp Kosher Salt (plus more for seasoning)
  • ½ tsp Freshly Ground Black Pepper
  • 6 tbsp (85g) Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, minced finely
  • 1 tbsp (15ml) Fresh Lemon Juice
  • ½ tsp Lemon Zest (optional)
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme leaves, stripped from the stem
  • ½ cup (120 ml) Low-Sodium Chicken Stock (or dry white wine)
  • 1 bunch (approx. 300g / 10 oz) Asparagus Spears, trimmed
  • 2 tbsp (5g) Fresh Parsley, chopped (Optional, for garnish)

Instructions:

  1. Pat the chicken thighs absolutely dry with paper towels. Season generously on all sides with salt and pepper. Place the chicken skin-side up on a plate and allow to rest at room temperature for 15 minutes while the oven preheats to 200°C / 400°F.
  2. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, lemon zest (if using), and a pinch of salt. Mix thoroughly until well combined. Set aside.
  3. Place a large oven-safe skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot pan. Sear for 7 to 9 minutes until the skin is deeply golden brown and crisp. Flip the chicken thighs skin-side up.
  4. Reduce the heat to medium. Arrange the trimmed asparagus spears around the chicken in the skillet. Pour the chicken stock and fresh lemon juice into the base of the pan (avoiding pouring directly over the crispy skin). Season the asparagus with salt and pepper.
  5. Transfer the skillet to the preheated oven. Bake for 15 minutes. Remove the skillet and spoon roughly half of the prepared Garlic Herb Butter over the chicken and asparagus.
  6. Return to the oven for another 10 to 15 minutes, or until the internal temperature of the chicken registers 74°C / 165°F at the thickest part. Remove the skillet from the oven. Spoon the remaining Garlic Herb Butter over the chicken and vegetables.
  7. Tent the pan loosely with foil and let the chicken rest for 5 to 10 minutes. Garnish with fresh parsley before serving. Spoon the pan sauce over the chicken and asparagus.