Dairy Free Lemon Chicken with Asparagus and Olives

Total time55 min

Prep time15 min

Cook time40 min

Dairy Free Lemon Chicken with Asparagus and Olives

Checking the ingredient list, there's nothing dairy-based here at all — no butter, cream, or cheese anywhere in this one, so this comes together with zero flags on that front. Bone-in chicken thighs get rubbed with turmeric and ginger, then seared skin-side down until deeply golden before landing in a bright pan sauce built from bone broth, fresh lemon juice, and garlic. The whole skillet roasts in the oven so the skin stays crisp while the meat turns tender, and briny Castelvetrano olives and snappy asparagus join in for the last stretch of cooking, soaking up all that citrusy pan liquid. A scatter of fresh parsley and extra lemon wedges at the table brighten everything even further. It's a one-pan dinner with big, punchy flavor, and it's a genuinely solid choice for a dairy free table.

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Ingredients

4 servings

For the chicken

8 bone-in, skin-on chicken thighs (about 3 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp olive oil

For the sauce

6 cloves garlic, thinly sliced
1 cup bone broth
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 tsp fresh thyme leaves

For the vegetables

1 lb asparagus, tough ends snapped off, cut into 2-inch pieces
½ cup pitted castelvetrano olives, halved

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.

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