ONE PAN LEMON THYME CHICKEN THIGHS AND ASPARAGUS

Preheat oven to 400 degrees.

Trim any excess fat off the chicken thighs.  Season evenly on both sides with 1 teaspoon each of the salt and pepper and then the thyme leaves, pressing to adhere.

Heat 2 tablespoons of the olive in a large cast iron skillet over medium heat.  Place the chicken thighs, skin-side down, in the hot skillet.  Let sear until crispy and golden brown about 4-5 minutes.  Turn to the other side and cook for another 1-2 minutes.  Cut one of the lemons into quarters and squeeze the juice over the chicken thighs (squeeze through a sieve to catch the seeds). Cut the other lemon into rounds and place them on top of the thighs.

Cut the woody ends off the asparagus (about ⅓ of the stalk from the bottom).  Cut the remaining spears in half to make 3-4” pieces and place in the pan in and around the thighs.  Drizzled with the remaining tablespoon of olive oil and season with remaining ½ teaspoon each of the salt and pepper.

Bake for 20-25 minutes until the chicken is cooked through and the juices run clear.

Serve with rice or potatoes and garnish with more fresh thyme sprigs.  Be sure to ladle the pan juices over the chicken and rice/potatoes… so good!!

Note – if you don’t have a cast iron or oven proof skillet, you can sear the chicken in a regular skillet and transfer to a foil-lined baking sheet wtih asparagus for baking.