Roasted Lemon-Herb Chicken Thighs with Baby Potatoes and Asparagus
15min
46min
2
1065
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Chef's Note
By cooking 6 thighs, you'll have plenty of protein ready for tomorrow's lunch! For the best results, don't crowd the chicken too much in the skillet so the skin can crisp up properly.
Tags
Ingredients
6 pieces bone-in skin-on chicken thighs
1 lb baby potatoes
1 bunch asparagus
1 large lemon
1 tsp dried rosemary
4 cloves garlic
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Wash 1 lb baby potatoes and cut them in half. Wash 1 bunch of asparagus and trim off the tough, woody bottom inch of the spears.
- 3
Mince 4 cloves of garlic and slice 1 large lemon into thin rounds.
- 4
Pat 6 chicken thighs dry with paper towels to ensure the skin gets crispy. Season both sides with salt, black pepper, and 1 tsp dried rosemary.
- 5
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
- 6
Place the 6 chicken thighs skin-side down in the skillet and sear for 6 minutes without moving them until the skin is golden and crisp.
- 7
Flip the chicken thighs over and scatter the halved potatoes and minced garlic into the spaces between the chicken in the skillet.
- 8
Place the lemon slices over the chicken and potatoes to infuse them with citrus flavor.
- 9
Transfer the skillet to the oven and roast for 25 minutes.
- 10
Using an oven mitt, carefully pull the skillet out and add the trimmed asparagus spears, tossing them slightly in the pan juices.
- 11
Roast for an additional 10 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are soft and tender.
- 12
Remove from the oven and let the chicken rest in the pan for 5 minutes before serving to keep it juicy.
Nutrition Information (per serving)
1065
48g
38g
72g
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