Ingredients:

  • 6 Tbsp (90 g) unsalted butter, softened
  • 4 large cloves garlic, minced
  • 1 Tbsp fresh thyme leaves, roughly chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp lemon zest (from about 1/2 a lemon)
  • Sea salt and freshly ground black pepper, to taste
  • 4 large bone-in, skin-on chicken thighs (about 700g), patted dry
  • 2 Tbsp olive oil (or high smoke point oil)
  • 1 tsp paprika (sweet or smoked)
  • 1/2 cup (120 ml) low sodium chicken stock
  • 1 lb (450 g) fresh asparagus spears, trimmed
  • 1 Tbsp fresh lemon juice, for finishing
  • 2 Tbsp fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, lemon zest, salt, and pepper. Mix until uniform and set aside.
  2. Prep the Chicken: Pat the chicken thighs extremely dry using kitchen roll (this is crucial for crispy skin!). Season the chicken generously with salt, pepper, and paprika on all sides.
  3. Prepare the Asparagus: Trim the woody ends off the asparagus spears. Set aside.
  4. Sear the Chicken: Heat the heavy skillet (12-inch cast iron preferred) over medium-high heat. Add the oil. Once shimmering, place the chicken thighs in the pan, skin-side down.
  5. Render the Fat: Sear for 8–10 minutes without moving the chicken until the skin is deeply golden brown, crispy, and the fat has rendered.
  6. Flip: Flip the chicken thighs and cook on the flesh side for 2 minutes. Remove the chicken from the pan and set aside on a clean plate, leaving the rendered fat in the pan.
  7. Cook the Asparagus: Add the asparagus to the skillet, tossing gently in the rendered chicken fat. Cook for 3–4 minutes until bright green and slightly tender-crisp.
  8. Deglaze and Return Chicken: Pour the chicken stock into the pan, scraping up any delicious browned bits (the fond) from the bottom. Nestle the chicken thighs back into the pan, skin-side up, resting on top of the asparagus.
  9. Baste with Butter: Reduce the heat to medium-low. Add the prepared herb butter mixture to the pan. As the butter melts, tilt the pan slightly and use a large spoon to continuously baste the butter sauce over the chicken thighs for 3–5 minutes.
  10. Check Doneness: Continue cooking and basting until the internal temperature of the chicken registers 175°F (80°C) at the thickest part of the thigh.
  11. Rest and Serve: Remove the chicken and asparagus to a serving platter. Pour the remaining pan sauce over the top. Squeeze the fresh lemon juice over the dish and garnish liberally with fresh chopped parsley. Let rest for 5 minutes before serving.