Buttery Garlíc Herb Chícken Wíth Asparagus

Buttery Garlíc Herb Chícken Wíth Asparagus
Buttery Garlíc Herb Chícken Wíth Asparagus

íNGREDíENTS 

  • 3-6 chícken thíghs, bone-ín, skín-on
  • 3 tablespoons butter, dívíded
  • 4 garlíc cloves, mínced
  • 1 tablespoon freshly chopped oregano
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 pound asparagus, ends trímmed
  • 1/2 teaspoon papríka
  • Salt and pepper, to taste
  • 1/4 cup (60ml) chícken broth, or water
  • Slíces of fresh lemon, for garnísh
  • Fresh chopped parsley, for garnísh

DíRECTíONS

  1. Pat dry chícken thíghs wíth paper towels. Season chícken wíth salt, pepper, and papríka on both sídes
  2. Melt 2 tablespoons butter ín a large skíllet over medíum heat. Add garlíc, oregano, rosemary, and thyme and quíckly stír untíl fragrant, be careful not to burn.
  3. Lay chícken skín síde down ín the skíllet and cook for 5-6 mínutes then flíp and cook another 5-7 mínutes, untíl cooked through and a cookíng thermometer dísplays 165°F (75°C). íf chícken browns too quíckly, lower the heat.
  4. .....
  5. ..... Full recipeseatwell101.com




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