Ingredients

The following ingredients have 4 Servings
  • 4 bone-in, skin-on chicken thighs
  • 1/3 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons dried Italian seasoning
  • salt and pepper to taste
  • 1 pound small red potatoes (halved)
  • 1 tablespoon olive oil
  • 1 pound asparagus stalks (trimmed)
  • 2 tablespoons chopped parsley
  • cooking spray

Instruction

  • Preheat the oven to 425 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
  • Arrange the chicken thighs on the pan. Season the chicken generously with salt and pepper.
  • In a small bowl whisk together the honey, balsamic vinegar and Italian seasoning.
  • Place the potatoes in a large bowl along with the olive oil, salt and pepper. Toss to coat.
  • Arrange the potatoes around the chicken. Brush half of the balsamic mixture over the chicken.
  • Bake for 20 minutes. Brush the remaining glaze over the chicken and add the asparagus to the pan. Season the asparagus with salt and pepper.
  • Bake for an additional 10-15 minutes or until chicken is done and potatoes and asparagus are tender.
  • Sprinkle with parsley, then serve.