Ingredients

The following ingredients have 4 Servings
  • 8 bone-in chicken thighs
  • 1 teaspoon sea salt (divided)
  • ½ teaspoon pepper (divided)
  • 1 tablespoon olive oil
  • 2 lbs. nugget potatoes (halved or quartered, depending on the size)
  • ½ large onion (thinly sliced)
  • 2 lemons (zest, and juice)
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • ½ tablespoon chopped fresh thyme leaves (or ½ teaspoon dried)
  • 1 large garlic clove (minced)
  • 1 bunch asparagus (tough ends snapped off)

Instruction

  • Preheat your oven to 400 degrees. Season the skin of the chicken with ½ teaspoon of sea salt and ¼ teaspoon of black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan, skin-side down. Let the chicken cook until the skin is has started to brown. Remove the chicken from the pan and turn off the heat.
  • Add all the remaining ingredients EXCEPT the asparagus to the pan and toss with the oil that is left in the pan from cooking the chicken. Sprinkle the remaining ½ teaspoon of sea salt and ¼ teaspoon of pepper over the potatoes.
  • Nestle the chicken into the potatoes, skin-side up and bake in your oven for 40-45 minutes, or until the potatoes are soft and the chicken has cooked through. During the last 5 minutes of cooking, add the asparagus on top of the chicken.