Ingredients

The following ingredients have 6 Servings
  • Cooking spray
  • 6 bone-in skin-on chicken thighs
  • 6 tablespoons butter (softened)
  • 1 1/2 tablespoons C&H® Honey Granules (or 1 tablespoon liquid honey)
  • 2 teaspoons fresh thyme leaves (chopped)
  • the zest of 2 lemons
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 pound asparagus stalks (woody ends removed)
  • 1 pound baby carrots (peeled and halved lengthwise (can also use regular carrots that are halved and cut into 3-4 inch pieces))
  • 1 pound small new potatoes (halved)
  • Optional garnishes: chopped parsley, coarse salt, lemon slices

Instruction

  • Preheat the oven to 400 degrees. Combine the butter, honey granules, thyme, lemon zest and garlic in a bowl; add salt and pepper to taste and mix until thoroughly combined.
  • Line a sheet pan with foil and coat with cooking spray. Place the chicken thighs on the pan.
  • Using your fingers, partially loosen the skin of the chicken thighs, creating a pocket between the skin and the meat.
  • Take half of the butter mixture and divide it evenly among the chicken, placing approximately 2 teaspoons of the mixture under the skin of each chicken thigh.
  • Season the tops of the chicken thighs evenly with salt and pepper.
  • Place the potatoes and carrots on the pan around the chicken thighs. Microwave the remaining butter mixture for 10-20 seconds or until just melted and drizzle it over the vegetables.
  • Bake for 30 minutes. Season the asparagus stalks with salt and pepper and then add the asparagus to the pan and bake for another 10-15 minutes or until chicken is cooked through.
  • Serve immediately, garnish with parsley, coarse salt and/or lemon slices if desired.