This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!
8 chicken thighs, with skin and bone in
3 T. butter
4 garlic cloves, minced
1 T. chopped oregano
1 t. chopped rosemary
1 t. chopped thyme
1 lb. asparagus, trimmed
1/2 t. paprika
1/4 c. chicken broth
Pat chicken dry very well. Season with salt, pepper, and paprika.
Melt 2 T. butter in a pan. Add the garlic and herbs and quickly stir until fragrant, being careful not to burn.
Lay the chicken, skin side down, in the skillet and cook until deeply browned on both sides. Inside temp should be 165. Reduce heat in case if too hot.
Remove the chicken to a dish and keep warm. Melt 1 T. butter in the same pan. Add the asparagus and season with salt and pepper. Saute them until they are tender. Deglaze with the chicken broth and cook for a bit longer until soft.
Remove them from pan. Return the chicken to the pan and coat with the pan juices.
Serve side by side.