Lemon Chicken with Asparagus and Potatoes
Total Time
1 hour 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- ½ 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
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Step 6
Serve immediately.
Step 7
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Chef's notes
*Cooking time will vary depending on the size and thickness of the potatoes.
