Pan-Fried Rosemary Chicken Thighs with Asparagus

Name: Pan-Fried Rosemary Chicken Thighs with Asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Chicken
Ingredients: 4 bone-in, skin-on thighs (about 1.5 pounds) chicken thighs; 2 tablespoons olive oil; 2 teaspoons, finely chopped fresh rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 ounces, trimmed asparagus

Crispy-skinned chicken thighs roasted with rosemary and tender asparagus, creating a simple yet elegant keto dinner ready in under 30 minutes.

Cuisine: Chicken

Category: Chicken

Prep: 10 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

4 bone-in, skin-on thighs (about 1.5 pounds) chicken thighs
2 tablespoons olive oil
2 teaspoons, finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces, trimmed asparagus

Instructions

Step 1: Pat chicken thighs dry and season evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon rosemary. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook for 5 minutes until golden and crispy, then flip and cook for 3 minutes more.
Step 2: Add remaining 1 tablespoon olive oil to the skillet, then add 8 ounces trimmed asparagus and remaining 1 teaspoon fresh rosemary. Cook for 5 minutes, stirring occasionally, until asparagus is bright green and tender-crisp.
Step 3: Transfer skillet to a preheated oven at 400°F (200°C) and bake for 12-15 minutes, or until chicken reaches 165°F (74°C) internally. Rest 5 minutes before serving.