Garlic Chicken with Asparagus

Garlic Chicken with Asparagus

Bad for your breath, great for your heart, here’s what garlic can do for you.



  • ¼ cup olive oil
  • 4 (4 oz.) boneless, skin-on chicken thighs, pounded to ¼ inch thickness.
  • Kosher salt
  • 4 garlic cloves, minced
  • 1 bunch asparagus, cut crosswise into 1 inch pieces
  • Pinch of crushed red pepper flakes
  • ¼ cup chopped flat-leaf parsley leaves
  • Grated zest and juice of 2 lemons
  • extra-virgin olive oil


  1. Place a large Dutch oven over medium-high heat. Add olive oil. Season both sides of the chicken with salt and black pepper. Put the chicken skin-side down in the pan and cook until golden brown, about 2 minutes. Flip the chicken, add the garlic, and cook for 30 seconds.
  2. Add 1-cup water and deglaze the pan, scraping with a wooden spoon to loosen the browned bits on the bottom. Add the asparagus, red pepper flakes, and a pinch of salt. Cover and cook until the asparagus is crisp-tender, about 2 minutes.
  3. Remove from the heat and stir in the parsley, lemon zest and juice, and extra virgin olive oil.
  • 434 calories
  • 18 grams protein
  • 40 grams fat
  • 3 grams carbs

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