Garlic Thyme Chicken with Asparagus
Thyme and garlic lead the flavor charge on this super simple sheet pan dinner.
What you will need
1 bunch Asparagus
6 cloves Garlic
1/4 cup Olive Oil
1/2 tsp Black Pepper
2 tsp Salt
1 bunch Fresh Thyme
1 lb Boneless Skinless Chicken Thighs(Nutritional facts 252 calories, 16.84 g fat, 14.05 g carbohydrates, 11.88 g protein, 54 mg cholesterol, 1151 mg sodium)
How to cook
Preheat oven to 450°F
Preheat oven to 450°F.
Remove the tough ends of the asparagus, then cut the bundle in half.
Slice off the stem tip and the dark green leaves of the leek and discard. Slice the leek in half lengthwise. Give it a rinse. Leeks almost always contain bits of sandy soil in their folds, and I envy you if you don't know the displeasure of chewing sand. Slice the washed halves into 1/4" strips.
Peel garlic cloves and chop or grate to a fine paste.
Slice the lemon into 4 or 5 thick rounds.
Pour the olive oil into a large mixing bowl.
Add the black pepper.
Toss in the crushed garlic.
Toss in the salt. Whisk it all up.
Add the thyme.
Give the lemon rounds a light squeeze over the bowl, then toss them into the mix as well.
Add the sliced leek.
Add the asparagus spears. Toss to mix well.
Add the chicken thighs and toss to coat in oil.
Line a sheet pan with parchment or a silpat for easy cleanup. Spread the asparagus out in the pan and arrange the chicken thighs on top.
Bake for 25 minutes.