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Easy One-Pan Lemon Garlic Chicken and Asparagus

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This one-pan lemon garlic chicken and asparagus is a quick and delicious weeknight dinner that comes together in under 30 minutes. Juicy chicken thighs and tender asparagus are roasted with lemon and garlic for a bright, flavorful meal that’s perfect for busy nights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 bunch (about 1 lb or 450g) fresh asparagus
  • 2 large lemons
  • 6 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 teaspoon dried oregano (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and dried oregano if using.
  2. Zest and juice one lemon (about 1 teaspoon zest and 2 tablespoons juice). Slice the second lemon into thin rounds. Mince the garlic.
  3. Trim the asparagus by bending each spear near the bottom until it snaps naturally. Discard the woody ends and cut the spears into 2-inch pieces. Toss with a drizzle of olive oil and a pinch of salt.
  4. Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Once sizzling, place the chicken thighs in the pan (skin-side down if they have skin). Cook for 5-6 minutes until golden brown, then flip and cook for another 3 minutes. Remove chicken to a plate.
  5. Reduce heat to medium and add the remaining 1 tablespoon butter and minced garlic. Cook for about 30 seconds until fragrant, stirring constantly.
  6. Add the lemon juice, lemon zest, and sliced lemon rounds to the pan. Stir, scraping up any browned bits from the bottom.
  7. Return the chicken to the skillet, nestling it among the lemon slices. Scatter the asparagus around the chicken. Sprinkle with red pepper flakes if using.
  8. Transfer the skillet to the preheated oven. Roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender but still has a bite.
  9. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve directly from the skillet.

Notes

For best results, pat the chicken dry to ensure a golden crust. If using thin asparagus, check at the 10-minute mark to avoid overcooking. Leftovers keep in the refrigerator for up to 3 days; reheat in a skillet with a splash of broth for best texture.

Nutrition

Keywords: one-pan chicken, lemon garlic chicken, asparagus recipe, quick weeknight dinner, healthy chicken dinner, low-carb chicken recipe

Find it online: https://elaraeats.com/easy-one-pan-lemon-garlic-chicken-and-asparagus/