Lemon-thyme chicken with sautéed asparagus

Serves 4

Chef, Jonathan Collins shares his lemon-thyme chicken with clover honey paired with pan roasted asparagus recipe.

4 pc

breasts chicken, boneless/skinless

8 cloves

garlic, unpeeled

4 pc

fresh thyme, plus more for garnish

lemons, zest and juice

4 tbsp

clover honey

2 tbsp

extra-virgin olive oil, or camelina

2 tbsp

unsalted butter

To taste

flaked sea salt

To taste

freshly ground black pepper

16oz or 480g

asparagus, trimmed

4 pc

shallots, trimmed, peeled, quartered

lemon, sliced, seeded

Handful

sliced almonds

1 tbsp

unsalted butter

2 tbsp

extra-virgin olive oil, or camelina, plus more for garnish

To taste

flaked sea salt

To taste

ground black pepper

Preheat a heavy-bottom sauté pan over medium-high heat, add olive oil and butter, coat pan.
Add garlic and 2 sprigs of thyme to flavor oil/butter.
Pat chicken dry with paper towel, season both sides of chicken with salt, pepper, lemon zest and thyme.
Add chicken to the pan, breast down, sauté until golden brown, turn, sauté until golden brown.
Slice lemon in half, squeeze juice over chicken, place lemon halves in pan, slice down.
Turn breast up, drizzle with honey to finish.
Garnish with fresh thyme, serve with lemon halves, squeeze over chicken to finish.

Preheat a heavy-bottom sauté pan over medium-high heat, add butter and olive oil, coat pan.
Add shallots, lemon and asparagus, season with salt and pepper, sauté until slightly browned, charred and fragrant.
Remove from heat, top with almonds, serve.