Preheat oven to 425˚F.
Line a sheet pan with foil or parchment paper.
Arrange chicken thighs and asparagus on the sheet pan and season with salt and pepper. Set aside.
Place butter in a mixing bowl and melt in the microwave.
Pull melted butter out of the microwave and whisk in garlic, paprika, onion powder, thyme, basil, lemon juice, and honey or sweetener.
Grab a pastry brush and brush the buttery mixture all over the chicken thighs and asparagus.
Cook for 20 to 23 minutes, or until chicken is cooked through and asparagus is tender.
Garnish with parsley and lemon slices.
Serving: 8 ounces | Calories: 325 kcal | Carbohydrates: 11 g | Protein: 36 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.4 g | Cholesterol: 184 mg | Sodium: 222 mg | Potassium: 691 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 1413 IU | Vitamin C: 12 mg | Calcium: 59 mg | Iron: 4 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.