Ingredients
4 bone-in, skin-on chicken thighs
1 bunch asparagus (about 1 lb)
1 small red onion, sliced (optional)
1 cup baby potatoes, halved (optional)
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon fresh rosemary, chopped
Salt (about 1 tablespoon)
Black pepper (about 1 teaspoon)
Juice of 1 lemon
Instructions
Preheat oven to 400°F (200°C)
In a small bowl, mix olive oil, minced garlic, rosemary, salt, pepper, and lemon juice to create a marinade
Place chicken thighs on a rimmed sheet pan and pat dry.
Brush marinade over the chicken and let rest 10 minutes.
Roast chicken for 25 minutes, then add asparagus, potatoes, and red onion around the thighs.
Return to oven and roast 15–20 minutes until chicken and vegetables are golden.
Rest chicken for 5 minutes before serving, drizzle with additional lemon juice and garnish with fresh herbs.
Notes
Bone-in thighs yield juicier results than boneless cuts
Substitute potatoes with sweet potatoes or mushrooms for variation
Add lemon zest to the marinade for extra brightness
Use parchment paper for easier cleanup
Marinate 4–6 lbs chicken thighs for 6 servings if scaling
- Prep Time: 15
- Cook Time: 40
- Category: Cozy Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg