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Low Histamine Pan-Roasted Garlic Chicken Thighs and Asparagus
We love an easy Low Histamine chicken recipe perfect for weeknight cooking! Boneless and skinless chicken thighs are seared on both sides until they are nicely golden brown. The crispy thighs are then combined with slices of garlic and fresh thyme. Once the chicken is cooked, they are removed to a warmed plate. The same skillet is used for cooking the asparagus so that the vegetables can soak up any residual chicken fat and garlic flavor from the pan. This delicious recipe requires just one skillet and can feed up to four! This meal would be a great one for batch prepping or meal prepping. This also makes a great high-protein meal.
How to Make It
Step 1
Preheat the oven to 400 F (200 C). Season the chicken thighs on both sides with 1 teaspoon of salt. Preheat an ovenproof skillet over medium-high heat until hot. Place the chicken thighs shiny side down.
Step 2
Turn the heat down slightly to medium. Allow the chicken thighs to sear on the first side for several minutes until nicely browned, about 3-5 minutes. Then flip the chicken over to brown it on the other side. Add in garlic that has been sliced thinly and the thyme sprigs.
Step 3
Place the chicken thighs into the oven for about 10 minutes or until the internal temperature of the chicken has reached 165 F (about 70 C).
Step 4
Once the chicken is cooked, place on a warmed platter. Trim the ends off the asparagus and put it into the same skillet the chicken was cooked in. Toss the asparagus in the residual chicken fat, juices, and garlic slices. Roast the asparagus for 3-5 minutes at 400 F (200 C) or until the desired doneness is achieved. Serve the asparagus with the chicken immediately.
Ingredients
- Chicken Dark Meat Thigh Only Enhanced Raw
1.67 lb
- Coarse Kosher Salt
1 tsp
- Avocado oil
1.5 tbsp
- Garlic
4 clove
- Thyme, fresh
2 tbsp
- Asparagus
1 lb
- Salt, sea salt
0.25 tsp
