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

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

chicken thighs

🥗Healthier: skinless chicken breast

💰Cheaper: chicken drumsticks

Skinless chicken breast is leaner, while drumsticks are often less expensive.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is lower in calories, while parsley is a more accessible herb.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories while maintaining flavor.

Preheat a large pan over medium-high heat.

Season the chicken thighs generously with sea salt on both sides.

Add avocado oil to the hot pan.

Fry 4 chicken thighs skin side down until golden brown, about 3-4 minutes, then flip and cook the other side until browned.

Remove the browned chicken to a separate plate and repeat with the second batch.

Reduce heat to medium and add 2 tablespoons of salted butter to the pan.

Add 1 large diced shallot and 15 minced garlic cloves to the pan and sauté for 5-6 minutes until softened.

Add the zest of 1 large lemon to the pan.

Add 1 tablespoon of honey to balance the sourness of the lemon.

Add 1 thinly sliced lemon to the pan along with a bundle of chopped asparagus.

Return the browned chicken to the pan, placing it over the lemon and asparagus.

Pour 1 cup of chicken broth around the chicken and bring to a simmer.

Once simmering, transfer the pan to the oven preheated to 375°F (190°C).

Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Sprinkle fresh dill over the top before serving.

Serve with asparagus, lemon, garlic, and chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens