🟡
Medium
Ingredients
- 8 bone-in chicken thighs
- 1 lb baby potatoes, halved
- 1 bunch fresh asparagus, trimmed
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 1 lemon, zested and juiced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Instructions
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1Preheat oven to 425°F (220°C). In a small bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper.
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2Arrange chicken thighs and halved potatoes on a large baking sheet. Drizzle with herb mixture and toss potatoes to coat. Place chicken skin-side up.
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3Roast for 25 minutes, then add asparagus to the pan, drizzling with remaining oil.
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4Continue roasting for 20-25 minutes until chicken reaches 165°F (74°C) and skin is golden and crispy.
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5Remove from oven, dot with butter, and squeeze fresh lemon juice over everything. Rest for 5 minutes before serving.