Cooking Lucid
One-Pan Lemon Garlic Butter Chicken and Asparagus
A fuss-free and flavorful weeknight meal cooked entirely on one sheet pan. Tender chicken thighs and crisp asparagus are coated in a simple yet delicious lemon garlic butter sauce.
Prep 10 min
Cook 30 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Chicken and Asparagus
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
Step 2 — For the Lemon Garlic Butter Sauce
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp dried parsley
- 1/2 tsp dried thyme
Instructions
- 1
Preheat Oven & Prep
Preheat oven to 400°F (200°C). Trim the tough ends off the asparagus spears.
- 2
Season Chicken & Asparagus
Place chicken thighs and trimmed asparagus on a large baking sheet. Drizzle with olive oil, season generously with salt and pepper, and toss gently to coat.
- 3
Make Sauce
In a small bowl, whisk together the melted butter, minced garlic, lemon juice, dried parsley, and dried thyme.
- 4
Coat with Sauce
Pour the lemon garlic butter sauce over the chicken and asparagus on the baking sheet. Use tongs to toss everything, ensuring it's evenly coated.
- 5
Bake
Arrange the chicken and asparagus in a single layer. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the asparagus is tender-crisp. The sauce should be slightly reduced and golden.
- 6
Serve
Serve hot directly from the baking sheet, spooning any extra sauce over the chicken and asparagus.
Nutrition per serving: 520 cal · 40g protein · 15g carbs · 35g fat · 4g fiber
