Lemon Garlic Chicken
Tender, juicy lemon garlic chicken thighs, and perfectly cooked asparagus come together in this easy sheet pan dinner. Coated in a zesty, buttery lemon garlic sauce, this dish is ready to serve in 30 minutes!
Servings: 4
Ingredients
- 6 to 8 boneless skinless chicken thighs
- 1 pound asparagus ends trimmed
- salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 4 cloves garlic minced
- 1 teaspoon sweet or smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 3 tablespoons fresh lemon juice,
- 1 tablespoon honey If on Keto or eating low carb, use a sweetener and adjust to taste
- chopped fresh parsley for garnish
- lemon slices for garnish
Instructions
- Prep. Preheat oven to 425˚F and line a sheet pan with foil or parchment paper.
- Prepare the chicken and veggies. Arrange the chicken thighs and asparagus on the sheet pan and season it all with salt and pepper. Set aside.
- Make the lemon garlic sauce. Place the butter in a mixing bowl and melt it in the microwave. Pull the melted butter out of the microwave and whisk in the garlic, paprika, onion powder, thyme, basil, lemon juice, and honey.
- Brush the sauce over the chicken and asparagus. Grab a pastry brush and brush the buttery mixture all over the chicken thighs and asparagus.
- Bake. Cook for 20 to 23 minutes, or until the chicken is cooked through and the asparagus is tender.
- Serve. Take it out of the oven and let it rest for 5 minutes. Garnish the lemon garlic chicken with parsley and lemon slices, and serve.
Nutrition
Serving: 8ounces | Calories: 325kcal | Carbohydrates: 11g | Protein: 36g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 184mg | Sodium: 222mg | Potassium: 691mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1413IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 4mg
