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LLEMON CHICKEN WITH ASPARAGUS AND POTATOES

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Rate this recipe 4.3/5 (8 Votes)

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 2 cups baby red potatoes, halved
  • 1 pound asparagus, trimmed

Details

Servings 8
Preparation time 15mins
Cooking time 65mins
Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 400 degrees F.
In a small bowl, combine olive oil, Dijon, lemon juice, lemon zest and thyme; season with salt and pepper, to taste.
Using your fingers or a brush, work the mixture onto both sides of the chicken.
Melt butter in a large oven-proof skillet over medium high heat.
Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Add potatoes to the skillet; season with salt and pepper, to taste. Place into oven and bake for 18-20 minutes, or until the potatoes are easily pieced with a fork.*
Add asparagus and chicken to the skillet.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately.

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