Cut chicken into fourths. Mix lemon juice, garlic, salt, pepper, rosemary, and thyme.

Combine chicken and marinade mixture in the refrigerator for at least 30 minutes – overnight is best.

Cook chicken in a heavy skillet on high heat for 1 minute per/side. Lower heat to medium. Add marinade and chicken broth.

Cook on medium heat for about 20 minutes, turning occasionally. Add more broth if necessary to keep from drying out.

Add asparagus and cook 3 more minutes or until done.