So easy and delicious! 10/10 again! Very flavorful, moist chicken, and hubby declared this is the best way to have asparagus. I've made the asparagus alone using same method and ingredients in this recipe and served it with steak, was just as good. Try this recipe tonight! (BTW, this came together so easily and quickly I forgot about taking production pix until the end, so I'll try to add those the next time I make this.)
Link to original recipe: https://www.eatwell101.com/oven-baked-chicken-with-asparagus-recipe
Recipe below includes my modifications.
Ingredients:
olive oil (to prepare the baking sheet and brush on chicken thighs)
5 boneless, skinless chicken thighs
1 tsp. paprika
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt (not kosher)
1/2 tsp. coarse ground black pepper
1 bunch asparagus, trimmed
juice of 1 small or 1/2 of large lemon
6 T. butter, cut in small slices/chunks
Directions:
1. Place oven rack in middle of oven and heat to 425°F (note to self: used full oven, convection roast setting). Line a rimmed baking sheet with aluminum foil and brush all over with olive oil.
2. Arrange the chicken thighs on one side of the prepared baking sheet and brush tops with olive oil.
3. Mix the paprika, oregano, garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle the seasoning over the chicken, turning to coat both sides.
4. On the other side of the baking sheet, arrange the asparagus as best you can to form a single layer (okay to have some overlaps if needed). Drizzle with the lemon juice.
5. Top both the asparagus and the chicken with the pieces of butter, distributing as evenly as possible.
6. Transfer to oven and bake for 25 min (or until chicken has reached internal temp of 165°F). Serve immediately and enjoy!
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