Ingredients
Method
- Preheat the oven to 425°F (220°C) and line a sheet pan with foil or parchment paper.
- Arrange chicken thighs and trimmed asparagus on the sheet pan, season generously with salt and pepper, and set aside.
- Melt butter in a microwave-safe bowl and whisk in the garlic, paprika, onion powder, thyme, basil, lemon juice, and honey until well combined.
- Brush the lemon garlic butter mixture evenly over the chicken and asparagus to ensure full coverage.
- Bake for 20 to 23 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
- Remove from the oven, let the chicken rest for 5 minutes, and garnish with fresh parsley and lemon slices before serving.
Notes
Chicken Choice: I prefer using skinless thighs because they stay incredibly tender, but you can certainly use breasts if you reduce the baking time by a few minutes to keep them from getting tough.
Asparagus Sizing: I've found that medium-thick asparagus spears work best here since thin ones tend to overcook before the chicken hits that perfect internal temperature.
Sauce Prep: You can mix the lemon garlic butter a few hours ahead of time to save a step, just give it a quick whisk if the honey and spices settle at the bottom.
Browning Secret: I often turn the broiler on for the final sixty seconds of cooking because I love the way it caramelizes the honey in the glaze and gives the chicken a gorgeous golden color.
Leftover Ideas: My favorite way to enjoy the leftovers is cold the next day, sliced thinly over a bed of greens where the lemon juice acts like a built-in dressing.
Serving Suggestion: I highly recommend serving this with a side of toasted sourdough or simple white rice to make sure you don't waste a single drop of that flavorful pan sauce.