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Baked Chicken Thighs With Asparagus

This garlicky chicken thighs with asparagus stand alone—the olives and roasted cherry tomatoes make the finished one-pan dinner feel plenty bountiful. However! When we’re feeling up for using a second pan, we’ll whip up some simple seasoned brown rice to serve with the baked chicken thighs.

Or, you could serve it with a nice loaf of crusty country bread to sop up the sharply savory, herb-flecked, garlicky white wine-Dijon sauce.

Prep Time

        Prep time: 10 minutes
        Cook time: 55 minutes
        Yield: Serves 6


    •    1 tsp salt
    •    1 tbsp olive oil
    •    1/4 tsp pepper
    •    5 sprigs fresh thyme
        3 lbs. chicken thighs
    •    1 tbsp Dijon mustard
    •    1 mixed olives, pitted
    •    1 1/2 tsp salt, divided
    •    1 pint cherry tomatoes
    •    2/3 cup dry white wine
    •    8 cloves garlic, thinly sliced
    •    1 lb. asparagus, ends trimmed
    •    6 medium sized shallots, quartered


  1. Heat oven to 375°.
  2. Pat chicken thighs dry with a paper towel and season with 1 tsp salt and pepper both sides.
  3. Heat olive oil in a cast iron skillet, dutch oven or other ovenproof skillet. Sear the chicken skin side down until skin is golden brown about 8 minutes. ** Flip chicken thighs and cook for 5 minutes longer. Remove chicken from pan, set aside on a plate.
  4. Reduce heat to medium. Add shallots to the pan and cook for 3-5 minutes until they begin to brown.

This great family recipe is thanks to The Modern Proper at


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