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Easy One-Pan Lemon Garlic Chicken and Asparagus

one-pan lemon garlic chicken and asparagus - featured image
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A quick and easy one-pan recipe featuring crispy chicken thighs roasted with fresh asparagus, garlic, and bright lemon for a perfect weeknight dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 bunch fresh asparagus (about 1 lb / 450 g), trimmed
  • 4 large garlic cloves, minced
  • 1 large lemon, zested and juiced
  • 3 tablespoons olive oil (extra virgin preferred)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • A small handful fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, dried oregano, and red pepper flakes if using.
  3. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. When shimmering, add the chicken thighs skin-side down. Sear for about 5-7 minutes without moving them, until the skin turns golden brown and releases easily from the pan.
  4. Flip the chicken thighs and cook for another 3 minutes on the other side.
  5. Remove the chicken from the skillet and set aside. Drain excess fat if there’s too much, leaving about 1 tablespoon.
  6. Add the minced garlic to the pan with the remaining tablespoon of olive oil. Sauté for 30 seconds until fragrant, being careful not to burn it.
  7. Add the trimmed asparagus to the skillet. Toss briefly to coat with the garlicky oil and season with salt and pepper.
  8. Return the chicken thighs to the pan, nestling them among the asparagus. Zest the lemon over everything, then squeeze the juice on top.
  9. Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender-crisp.
  10. Remove the skillet from the oven carefully. Sprinkle chopped fresh parsley over the top.
  11. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

For crispier skin, if needed, broil the chicken for 1-2 minutes after roasting but watch carefully to avoid burning. If asparagus spears are thick, slice them lengthwise for even cooking. Use a thermometer to ensure chicken is cooked to 165°F (74°C).

Nutrition

Keywords: one-pan, lemon garlic chicken, asparagus, easy dinner, weeknight meal, quick recipe, healthy chicken, gluten-free

Find it online: https://lyrafeast.com/easy-one-pan-lemon-garlic-chicken-and-asparagus-recipe-for-perfect-weeknight-dinner/