🟡
Medium
Ingredients
- 8 bone-in chicken thighs
- 1 lb baby potatoes, halved
- 1 bunch fresh asparagus, trimmed
- 4 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
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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2Place chicken thighs and halved potatoes on a large baking sheet. Drizzle with half the herb mixture and toss to coat evenly.
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3Roast for 25 minutes. Add asparagus to the pan, drizzle with remaining herb mixture, and continue roasting for 15-20 minutes until chicken reaches 165°F internal temperature.
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4Squeeze fresh lemon juice over everything and let rest for 5 minutes before serving.