Garlic Butter Chicken Thighs with Asparagus and Zucchini Noodles

Step 1: Prepare the chicken and asparagus

Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season them with the dried oregano, thyme, salt, and black pepper.

• 4 pounds chicken thighs (boneless, skinless)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 2: Make the garlic butter

In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant.

• 1/2 cup unsalted butter
• 6 cloves garlic (minced)

Step 3: Bake the chicken and asparagus

Arrange the chicken thighs and trimmed asparagus on a large baking sheet. Drizzle the garlic butter over the chicken and asparagus, making sure to evenly distribute it. Bake for 25-30 minutes, or until the chicken is cooked through and the asparagus is tender.

• Chicken thighs from step 1
• 1 pound asparagus (trimmed)
• Garlic butter from step 2

Step 4: Prepare the zucchini noodles

While the chicken and asparagus are baking, use a spiralizer or julienne peeler to create zucchini noodles.

• 2 zucchinis (spiralized into noodles)

Step 5: Serve

Once the chicken and asparagus are cooked, serve the garlic butter chicken thighs over the zucchini noodles.

• Garlic butter chicken thighs from step 3
• Zucchini noodles from step 4
• 2 tablespoons olive oil (for sautéing the zucchini noodles, if desired)