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Lemon Herb Roasted Chicken Thighs with Garlic Asparagus

Lemon Herb Roasted Chicken Thighs with Garlic Asparagus

Dinner
Prep Time
20min
Cook Time
40min
Servings
5
Calories
490
Chef's Note

This one-pan meal delivers incredible flavor with minimal cleanup. The key to perfectly crispy chicken skin is making sure the thighs are completely dry before seasoning and not moving them around while they're browning. For a more intense lemon flavor, add the zest of one lemon to the seasoning mix. If asparagus isn't in season, green beans or Brussels sprouts make excellent low-carb alternatives that roast in about the same amount of time.

Tags
low-carb
chicken
keto-friendly
gluten-free
dinner
high-protein
one-pan
roasted
lemon
herb
Ingredients

  • 10 pieces (about 3 lbs) bone-in, skin-on chicken thighs

  • 1.5 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 3 tablespoons olive oil

  • 8 cloves, minced fresh garlic

  • 2 whole lemons

  • 2 pounds, trimmed asparagus

  • 1/2 cup chicken broth

  • 2 tablespoons butter

  • 1/4 cup, chopped fresh parsley

  • 1/3 cup grated Parmesan cheese

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat 10 chicken thighs dry with paper towels. Season both sides with 1.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.

  • 3

    Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-high heat.

  • 4

    Place the chicken thighs skin-side down in the hot oil and cook for 5-6 minutes until the skin is golden brown and crispy.

  • 5

    Flip the chicken and cook for another 3-4 minutes. You may need to do this in batches to avoid overcrowding. Transfer the chicken to a plate.

  • 6

    Slice one lemon into thin rounds. Cut the other lemon in half - juice one half and slice the other half into wedges for serving.

  • 7

    In the same skillet, reduce heat to medium and add 6 minced garlic cloves. Cook for 30 seconds until fragrant.

  • 8

    Pour in 1/2 cup chicken broth and the juice from half a lemon, scraping the bottom of the pan to release any browned bits.

  • 9

    Add 2 tablespoons butter and stir until melted.

  • 10

    Return the chicken to the pan, skin-side up. Place lemon slices between and on top of chicken pieces.

  • 11

    Transfer the skillet to the preheated oven and roast for 20 minutes, or until chicken reaches an internal temperature of 165°F.

  • 12

    While chicken is roasting, toss asparagus with 1 tablespoon olive oil, 2 minced garlic cloves, and a pinch of salt and pepper.

  • 13

    After the chicken has cooked for 20 minutes, add the asparagus to the pan, arranging it around the chicken pieces. Return to the oven for an additional 10 minutes until asparagus is tender-crisp.

  • 14

    Remove from oven, sprinkle with 1/3 cup grated Parmesan cheese and 1/4 cup fresh chopped parsley.

  • 15

    Serve with reserved lemon wedges.

Nutrition Information (per serving)
490
Calories
40g
Protein
7g
Carbs
35g
Fat
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