Pan-Seared Chicken Thighs with Lemon-Garlic and Asparagus

Name: Pan-Seared Chicken Thighs with Lemon-Garlic and Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 (about 1.5 lbs) boneless, skinless chicken thighs; 2 tbsp avocado oil; 3 cloves, minced garlic; 1, zested and juiced lemon; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 lb, trimmed asparagus

Crisp-skinned chicken thighs paired with tender asparagus and a bright lemon-garlic glaze, roasted to perfection without added sugar or grains.

Cuisine: Mediterranean

Category: Whole30

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

8 (about 1.5 lbs) boneless, skinless chicken thighs
2 tbsp avocado oil
3 cloves, minced garlic
1, zested and juiced lemon
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 lb, trimmed asparagus

Instructions

Step 1: Preheat oven to 400°F (200°C). Season chicken thighs with salt and pepper. Heat 1 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering, then sear chicken thighs for 3-4 minutes per side until golden brown, then transfer skillet to oven and roast for 15-18 minutes until internal temperature reaches 165°F (74°C).
Step 2: While chicken roasts, melt remaining 1 tbsp avocado oil in a small skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then stir in lemon zest, lemon juice, and dried thyme, cooking for 1 minute more until fragrant.
Step 3: Remove chicken from oven, transfer to a plate and let rest for 5 minutes. Pour lemon-garlic sauce over chicken. Roast asparagus in oven for 12-15 minutes, tossing halfway, until tender-crisp and slightly caramelized.