Garlic Thyme Chicken with Asparagus
3 portions
35mThyme and garlic lead the flavor charge on this super simple sheet pan dinner.
What you will need
1 bunch Asparagus
1 Leek
1 Lemon
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
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Preheat oven to 450°F
Preheat oven to 450°F.
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Remove the tough ends of the asparagus, then cut the bundle in half.
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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.
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Peel garlic cloves and chop or grate to a fine paste.
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Slice the lemon into 4 or 5 thick rounds.
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Pour the olive oil into a large mixing bowl.
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Add the black pepper.
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Toss in the crushed garlic.
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Toss in the salt. Whisk it all up.
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Add the thyme.
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Give the lemon rounds a light squeeze over the bowl, then toss them into the mix as well.
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Add the sliced leek.
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Add the asparagus spears. Toss to mix well.
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Add the chicken thighs and toss to coat in oil.
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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.
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Bake for 25 minutes.
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How to Crush Garlic
Basic cooking techniques. Using the side of your knife.