Buttery Lemon Garlic Chicken Thighs

Tight on time? Give this one-pan recipe a try! This Keto friendly and low carb meal will be one of your family's favorite, guaranteed. The secret is the irresistible sauce that brings the juicy chicken thighs and the crispy yet tender asparagus together. This easy (and absolutely delicious) recipe is perfect for busy weeknights or lazy Sundays. Happy searing!

INGREDIENTS (serves 6)

  • 6 bone in, skin on or off chicken thighs
  • Pinch of salt to season
  • Cracked black pepper
  • 2 teaspoons dried Thyme (or your herbs of choice)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, crushed (or 1 1/2 tablespoons minced garlic)
  • Juice of 1 lemon (about 1/3 cup fresh squeezed lemon juice)
  • 1 lemon, thinly sliced
  • 5 fresh thyme sprigs
  • 2-3 bunches of asparagus (about 24 spears), woody ends removed


  1. Preheat your oven to 200°C | 400° F. Season chicken thighs with salt, pepper and dried thyme.
  2. Heat a large (34 cm or 13-14 inch) cast iron skillet (or heavy based oven-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.
  3. 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 2 sprigs. Place another 2 sprigs around the chicken.
  4. 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.
  5. Garnish with lemon slices and leaves from the remaining sprig of thyme. Serve immediately.


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