Name: Pan-Seared Chicken Thighs with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 1 cup Asparagus spears; 0.5 cup Cherry tomatoes; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 0.5 whole Lemon

Ingredients

9 items

7 oz Boneless skinless chicken thighs
1 cup Asparagus spears
0.5 cup Cherry tomatoes
1 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried oregano
0.5 whole Lemon

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place them on a large rimmed baking sheet along with the cherry tomatoes.
Drizzle the vegetables with 0.5 tbsp of the olive oil and season with a pinch of the sea salt and black pepper.
Pat the chicken thighs dry with a paper towel and season both sides evenly with the garlic powder, dried oregano, and the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs in the skillet and sear for 5-6 minutes until the bottom is deeply golden and crispy.
Flip the chicken thighs and transfer the skillet to the oven, while simultaneously placing the tray of vegetables on the rack next to it.
Roast everything for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
Remove from the oven and let the chicken rest for 3 minutes before serving alongside the roasted vegetables with a fresh squeeze of lemon juice over everything.

Nutrition

Ingredients

Instructions

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