Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • 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.