Garlic Thyme Chicken with Asparagus

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 02/18/2020, viewed by 1776 , 1 Comments
yield3 portionstotal time35m

Thyme and garlic lead the flavor charge on this super simple sheet pan dinner.

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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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lice 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.

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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e mix as well.

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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paragus out in the pan and arrange the chicken thighs on top.

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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Comments

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Sara Calvar avatar
Sara Calvar
56 days ago ☰
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