Easy, One-Pan Garlic, Dill & Lemon Chicken Dinner with Asparagus

By Tatyana's Everyday Food · 50 min

Ingredients

Instructions

1. Preheat the oven to 190°C (375°F).
2. Season the chicken well on all sides with salt and pepper.
3. Heat a large oven-safe pan over medium-high heat with a little oil until the oil is lightly smoking.
4. Fry the chicken in batches, skin side down first, until the skin is golden and crisp, then turn and fry the other side for 3 to 4 minutes. It will not be fully cooked.
5. Set the chicken aside on a clean tray.
6. In the same pan, lower the heat to medium, add the butter, then the diced shallot, whole garlic cloves, thyme and rosemary. Sauté for 5 to 7 minutes until the shallot is translucent and tender.
7. Add the zest of 1 lemon, then the honey and the sliced lemon. Cook a few more minutes until the lemon starts to soften.
8. Add the chopped asparagus over the lemon mixture, season with salt and pepper, and pour in the chicken broth.
9. Return the chicken to the pan on top of the asparagus and bring the broth to a simmer.
10. Roast uncovered at 190°C (375°F) for 20 to 25 minutes, until the chicken reaches an internal temperature of 74°C (165°F). Chicken breasts take longer and the time depends on the size of the chicken.
11. Remove from the oven, scatter the chopped dill over the top and add more lemon zest.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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