Wednesday, August 12, 2015

{Pinned there, Done That}

I came across this Lemon Chicken Thighs with Asparagus and red potatoes from the other day and had to give it a shot. I mean why not? Thighs are relatively cheap and the family LOVES potatoes... AND it's a one pan meal (except of course in my case where I actually don't have a stove to oven pan... grr. I'll work on that).

This is a definite keeper; the chicken was flavorful and tender and cooked perfectly!

Here is the recipe in case it gets lost:

Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 8 servings
Crisp-tender chicken baked to absolute perfection. It's truly an entire meal in a single skillet!
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

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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