Name: Pan-Seared Chicken Thighs with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 1 bunch asparagus spears; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 0.5 medium lemon

Ingredients

8 items

7 oz boneless skinless chicken thighs
1 bunch asparagus spears
1 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried thyme
0.5 tsp garlic powder
0.5 medium lemon

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
Snap off the woody ends of the asparagus spears and spread them in a single layer on the prepared baking sheet.
Drizzle the asparagus with 0.5 tbsp of the olive oil and season with a pinch of sea salt and black pepper.
Roast the asparagus in the oven for 12 to 15 minutes until they are tender and the tips are slightly crispy.
While the vegetables roast, season the chicken thighs evenly on both sides with the remaining sea salt, black pepper, garlic powder, and dried thyme.
Heat the remaining 0.5 tbsp of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.
Place the chicken thighs in the hot skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes to keep the meat juicy.
Plate the chicken alongside the roasted asparagus and finish the dish with a bright squeeze of fresh lemon juice over everything.

Nutrition

Ingredients

Instructions

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