Lemon Herb Roasted Chicken Thighs with Asparagus
A simple yet elegant French-inspired dinner featuring tender chicken thighs and crisp asparagus, roasted to perfection with bright lemon and aromatic herbs.
Ingredients
- •4 bone-in, skin-on chicken thighs
- •1 bunch (about 1 lb) asparagus, trimmed
- •2 tablespoons olive oil
- •1 lemon, thinly sliced, plus 1 tablespoon juice
- •2 cloves garlic, minced
- •1 teaspoon dried Herbes de Provence
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400 deepF (200 deepC). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, combine 1 tablespoon of olive oil, minced garlic, Herbes de Provence, salt, and pepper. Rub this mixture all over the chicken thighs.
- 3
Arrange the chicken thighs skin-side up on one side of the prepared baking sheet. Roast for 20 minutes.
- 4
While the chicken is roasting, in a medium bowl, toss the trimmed asparagus with the remaining 1 tablespoon of olive oil and the 1 tablespoon of lemon juice.
- 5
After the chicken has roasted for 20 minutes, remove the baking sheet from the oven. Add the asparagus to the other side of the baking sheet, spreading it in a single layer. Place the lemon slices on top of and around the chicken and asparagus.
- 6
Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165 deepF/74 deepC) and the asparagus is tender-crisp. The chicken skin should be golden and crispy.
- 7
Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
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