3-6 chicken thighs, bone-in, skin-on
3 tablespoons butter, divided
4 garlic cloves, minced
1 tablespoon freshly chopped oregano
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 pound asparagus, ends trimmed
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup (60ml) chicken broth, or water
Slices of fresh lemon, for garnish
Fresh chopped parsley, for garnish
1. Pat dry chicken thighs with paper towels. Season chicken with salt, pepper, and paprika on both sides.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, oregano, rosemary, and thyme and quickly stir until fragrant, be careful not to burn.
3. Lay chicken skin side down in the skillet and cook for 5-6 minutes then flip and cook another 5-7 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat.
4. Remove cooked chicken thighs from the skillet and set aside on a plate. Melt the remaining 1 tablespoon butter in the same skillet. Once the butter is melted, add asparagus to the pan and season with salt and pepper. Saute asparagus for 4-6 minutes or until tender. Deglaze with chicken broth or water and give a quick stir to coat the asparagus. Reduce the sauce for one minute more.
5. Return chicken thighs back to the pan for a couple of minutes and serve your buttery garlic herb chicken with asparagus immediately garnished with fresh herbs and lemon slices. Enjoy!