Garlic Butter Chicken Thighs With Asparagus Food

GARLIC BUTTER CHICKEN THIGHS WITH ASPARAGUS

Steps:

• Preheat oven to 400°F.
• After patting them dry, season the chicken thighs all over with salt and pepper.
• In a large oven-safe skillet over medium-high heat, add oil. Once hot, add chicken, skin-side down.
• Cook chicken for 5-7 minutes, or until seared and slightly crispy. (The skin will naturally release from the pan.) Flip and repeat on the remaining side. (The chicken will not be fully cooked through at this point.)
• Transfer the chicken to a plate; tent to keep warm.
• Reduce heat to medium. Add butter to the skillet.
• Once the butter has melted, add garlic, oregano, and thyme. Stir until fragrant, but be careful not to burn (1-2 minutes).
• Add chicken bouillon powder and water. Whisk to combine, scraping up the brown bits.
• Add the asparagus, tossing to coat. Add the chicken back into the skillet, nestling the thighs in with the asparagus.
• Bake 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
• Serve the chicken and asparagus immediately, garnished with lemon slices and parsley.

CHICKEN WITH GARLIC POTATOES AND ASPARAGUS

Steps:

• Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
• Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
• Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
• Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
• Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
• Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.