One pan garlic, herb chicken and asparagus

Ashley Tanton

Ashley Tanton from Cornwallis Academy in Maidstone 2018 entrant

its a quick and easy meal for all the family and the ingredients are cheap to buy as they are locally sourced


1.season chicken with salt and pepper on both sides. melt 1 tablespoon butter in a large pan over medium-high heat.
2.stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
3.reduce heat to medium, add the chicken to the pan, and cook for 5-7 minutes, then flip and cook for another 5-7 minutes (chicken should be nearly, but not completely cooked through by this point)
4.move the chicken over to the sides of the pan and add the remaining 1/2 tablespoon of butter to the empty portion of the pan.
5.once the butter is melted, add the asparagus. season asparagus with salt and pepper, to taste.
6.cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through
7.serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.


2 british chicken thighs
pinch of salt and pepper to taste
225g of asparagus, ends trimmed
1/2 tablespoon minced garlic
1 1/2 tablespoons butter, divided
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon onion powder