Ingredients
Choosing fresh and quality ingredients can truly elevate this dish. I always recommend picking chicken that’s as fresh as possible—skinless, boneless thighs or breasts work beautifully here depending on your preference. For asparagus, look for firm, bright green stalks that snap easily. When I lived in England, asparagus was a rare treat, so I always made the most of it when in season. Fresh garlic and a good drizzle of olive oil are the simple heroes that tie everything together with warmth and depth.
- 1 pound skinless, boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or oregano
- Salt and freshly ground black pepper, to taste
- Optional: pinch of chili flakes for a gentle heat
- Fresh lemon wedges, for serving
If you don’t have smoked paprika, a mix of regular paprika and a dash of cumin can add a lovely earthiness. Similarly, fresh herbs like rosemary or parsley work brilliantly if you prefer.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, minced garlic, smoked paprika, dried thyme, salt, black pepper, and chili flakes if using. Make sure every piece is evenly coated—this step locks in flavor.
- Add the asparagus pieces to the bowl and drizzle with the remaining olive oil, seasoning lightly with salt and pepper. Toss gently to combine with the chicken.
- Spread the chicken and asparagus in a single layer on the prepared baking sheet, giving them enough space to roast rather than steam.
- Bake for 18-20 minutes, turning halfway through, until the chicken is cooked through and golden and the asparagus is tender but still crisp.
- Remove from the oven and squeeze fresh lemon juice over everything for a bright finish. Serve immediately, watching your family’s happy faces as they dig in.
One tip from my professional kitchen days: don’t rush the roasting time. The high heat caramelizes the chicken’s edges and crisps the asparagus tips, which adds that irresistible texture contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
