Step 1

Preheat oven to 400°F.

Step 2

After patting them dry, season the chicken thighs all over with salt and pepper.

Step 3

In a large oven-safe skillet over medium-high heat, add oil. Once hot, add chicken, skin-side down.

Step 4

Cook chicken for 5-7 minutes, or until seared and slightly crispy. (The skin will naturally release from the pan.) Flip and repeat on the remaining side. (The chicken will not be fully cooked through at this point.)

Step 5

Transfer the chicken to a plate; tent to keep warm.

Step 6

Reduce heat to medium. Add butter to the skillet.

Step 7

Once the butter has melted, add garlic, oregano, and thyme. Stir until fragrant, but be careful not to burn (1-2 minutes).

Step 8

Add chicken bouillon powder and water. Whisk to combine, scraping up the brown bits.

Step 9

Add the asparagus, tossing to coat. Add the chicken back into the skillet, nestling the thighs in with the asparagus.

Step 10

Bake 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 11

Serve the chicken and asparagus immediately, garnished with lemon slices and parsley.