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Easy One-Pan Lemon Butter Chicken Thighs Recipe with Roasted Asparagus

one-pan lemon butter chicken thighs - featured image
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A simple and quick one-pan recipe featuring crispy chicken thighs and tender roasted asparagus coated in a bright, buttery lemon sauce. Perfect for busy weeknights and comforting dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 pound fresh asparagus, trimmed
  • 4 tablespoons unsalted butter (about 56g)
  • 1 large lemon, zested and juiced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon dried thyme or rosemary (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  3. Trim woody ends off asparagus and toss with 1 tablespoon olive oil, salt, and pepper.
  4. Heat an oven-safe skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon olive oil.
  5. When butter is melted and foamy, place chicken thighs skin-side down in the skillet and sear without moving for 5–7 minutes until skin is golden and crisp.
  6. Flip chicken and cook for another 3 minutes, then remove chicken from skillet and set aside.
  7. Lower heat to medium and add minced garlic to the pan. Cook for 30 seconds until fragrant.
  8. Stir in lemon zest and juice, scraping up browned bits from the pan.
  9. Return chicken to the skillet skin-side up and arrange asparagus around the chicken.
  10. Dot the pan with remaining 2 tablespoons butter and let it melt.
  11. Transfer skillet to the oven and roast for 15–20 minutes until chicken reaches an internal temperature of 165°F (74°C) and asparagus is tender but still crisp.
  12. Remove from oven and spoon lemon butter sauce over chicken and asparagus before serving.

Notes

Pat chicken skin dry to ensure crispiness. Do not overcrowd the pan to avoid soggy skin. Use a meat thermometer to check doneness (165°F internal temperature). Thin asparagus stalks roast faster; remove early if needed. For dairy-free option, substitute butter with coconut oil or olive oil. Optional dried herbs add flavor. Leftovers keep well refrigerated for up to 3 days; reheat gently to preserve skin texture.

Nutrition

Keywords: lemon butter chicken, one-pan chicken recipe, roasted asparagus, easy chicken dinner, quick weeknight meal, crispy chicken thighs

Find it online: https://zorbmeal.com/easy-one-pan-lemon-butter-chicken-thighs-recipe-with-roasted-asparagus/