Description
A simple yet flavorful one-pan meal featuring succulent chicken, bright lemon, and tender asparagus, perfect for weeknight dinners.
Ingredients
Scale
- 8 large chicken thighs (bone-in, skin-on) or 10 chicken drumsticks, or 4 medium chicken breasts
- 2 tablespoons avocado oil
- Sea salt and ground black pepper to taste
- 2 tablespoons butter
- 1 large shallot (diced)
- 15 whole garlic cloves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tablespoon honey (or maple syrup)
- Zest from 1 large lemon
- 1 large lemon (thinly sliced)
- 10 to 15 spears green asparagus (chopped)
- 1 cup chicken broth
- 1/4 cup chopped fresh dill
- Zest from another lemon
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken with salt and pepper.
- Heat a large, oven-safe pan over medium-high heat with avocado oil.
- Sear the chicken skin-side down for about 5-7 minutes until golden, then flip and sear for an additional 3-4 minutes.
- Transfer the seared chicken to a clean tray and set aside.
- Toss the butter, shallots, garlic, thyme, and rosemary in the same pan and sauté for 5-7 minutes until shallots turn translucent.
- Stir in the lemon zest, honey, and sliced lemon, cooking until softened.
- Add the chopped asparagus, seasoning with salt and pepper, then pour chicken broth over the asparagus.
- Nestle the chicken back into the pan.
- Roast in the oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh dill and an extra zest of lemon before serving.
Notes
This dish can be made ahead of time. Prepare vegetables and marinate chicken in advance for deeper flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg