Garlic Herb Butter Chicken Thighs with Asparagus

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Before cooking

Chicken range 4–5 uses four bone-in skin-on thighs.
The publisher gives no separate split for the combined salt-and-pepper amount; this adaptation uses half at each stage.
The publisher gives a 4–5 range for Chicken thighs; this adaptation uses the lower value when scaling.
The publisher gives no measured amount for: Slices of fresh lemon, for garnish.
The publisher gives no measured amount for: Fresh chopped parsley, for garnish.
Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
2 tbsp Unsalted butterdivided	Melt butter over medium; briefly warm garlic/herbs	Cook herb-butter thighs skin-side first 5–6 min then 5–7 min to 165°F	Return chicken to asparagus and warm about 2 min; garnish
4 clove Garlicminced
1 tbsp Freshly chopped oregano
1 tsp Fresh rosemarychopped
1 tsp Fresh thymechopped
4 count Chicken thighsskin-on, bone-in · Source quantity range 4–5; lower value selected for scaling.
½ tsp Paprika
¼ tsp Salt and pepperto taste · Source combines salt and pepper under one amount; their separate amounts are unspecified.
1 tbsp Unsalted butterdivided	Sauté asparagus 4–6 min; deglaze with broth and reduce 1 min
1 lb Asparagusends trimmed
¼ cup Chicken brothor water
¼ tsp Salt and pepperto taste · Source combines salt and pepper under one amount; their separate amounts are unspecified.
Not specified Slices of fresh lemonfor garnish · Source gives no numeric quantity; use to taste/as garnish as written.
Not specified Fresh chopped parsleyfor garnish · Source gives no numeric quantity; use to taste/as garnish as written.

Step 1. Dry chicken thighs, then season both sides with paprika and part of the salt and pepper.
Step 2. Melt two-thirds of the butter over medium. Add garlic, oregano, rosemary and thyme; stir briefly until fragrant without burning.
Step 3. Cook thighs skin side down 5–6 minutes, then turn for 5–7 minutes, until the thickest meat reads 165°F; lower heat if browning too fast. Set aside.
Step 4. Melt remaining butter, add asparagus and remaining salt and pepper, and sauté 4–6 minutes until tender. Add broth, coat asparagus and reduce 1 minute.
Step 5. Return thighs and warm a couple of minutes; finish with lemon and parsley.