Lemon Chicken with Asparagus and Potatoes

Yield: 8 servings

Prep: 15

Cook: 50

Total: 1 5

Crisp-tender chicken baked to absolute perfection. It's truly an entire meal in a single skillet!

Ingredients

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

Instructions

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.

Notes

*Cooking time will vary depending on the size and thickness of the potatoes.

This Lemon Chicken with Asparagus and Potatoes recipe is brought to you by DAMN DELICIOUS

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