LEMON GARUC BUTTER CHICKEN

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6 bone in, skin on or off chicken thighs

pinch of salt for seasoning 

cracked black popper

2 teaspoons dried Thyme (or herbs of your choice)

I tablespoon olive oil

2 tablespoons unsalted butter

6 cloves garlic, crushed (1-1/2 Tbsp minced)

Juice of lemon (1/3 cup freshly squeezed) 

1 lemon, thinly sliced 

5 fresh thyme sprigs

2-3 bunches of asparagus (about 24 spears), woody ends removed


Preheat oven to 400° F/200°C, Season chicken thighs with salt, pepper and dried thyme.


Heat a large cast iron skillet (or heavy based on-proof pan), over medium- high heat. When the skillet (or pan) is hot , add the oil. Sear the thighs, skin-side down, until skin is golden and crisp (about 4-5 minutes), Flip chicken and sear on the other side for a further 5 minutes.


Melt the butter in the pan. Add the garlic until fragrant (about 30 seconds). Pour in the lemon juice, and sprinkle over fresh thyme leaves from the sprigs. 


Transfer Skillet (or pan) to the oven and cook for 25-30 minutes, or until completely cooked through. Add the asparagus spears to the pan during the last 12 minutes of cook time.

Garnish with lemon slices and leaves from the remaining sprig of thyme. Serve immediately.

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