Make It Monday: Sheet Pan Garlic Butter Chicken with Asparagus
Ready for a simple prep, easy cleanup recipe that your family will adore? This delicious sheet pan chicken and asparagus makes weekday dinners more manageable than ever! It doesn't get much easier than this.
Sheet Pan Garlic Butter Chicken with Asparagus
- 6 to 8 bone-in, skin-on chicken thighs
- 1 to 2 bunches asparagus, trimmed
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 5 cloves garlic, minced
- 1 tablespoon honey
- 1 coffee spoon Italian herbs (dried oregano, thyme, rosemary, basil)
- Kosher salt and freshly ground black pepper, to taste
- Slices of lemon, for garnish
- Fresh parsley, chopped
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
In a small bowl, whisk together butter, lemon juice, garlic, honey, Italian herbs; season with salt and pepper, to taste and set aside.
In a skillet over medium heat, brown chicken thighs on both sides for 4 to 5 minutes per side.
Arrange browned chicken thighs and asparagus in a single layer onto the prepared baking sheet.
Drizzle and brush the butter mixture over the chicken and asparagus and arrange lemon slices on top of chicken.
Bake into the oven until chicken is cooked through, about 20 minutes. Serve immediately, garnished with parsley, if desired. Enjoy!
H/T to Eat Well 101 for the recipe.