Garlic Butter Chicken Thighs with Asparagus and Zucchini Noodles
Tips for Experienced Cooks
To amplify the flavors, consider marinating the chicken thighs for at least 30 minutes with the herbs and some olive oil before baking. You can also finish the dish with a sprinkle of freshly grated Parmesan cheese and some lemon zest for an added touch of freshness and complexity.
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)
Meat, Eggs, & Dairy
- 4 pounds chicken thigh
- 1/2 cup unsalted butter
Fresh Produce & Herbs
- 1 pound asparagus
- 2 whole zucchini
Seasonings & Spices
- 6 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 2 tablespoons olive oil