May 5

May 5 Lemon & Thyme Chicken

I've recently been on a chicken thigh kick. Why not? They happen to be the most flavorful part of the chicken, yet we stress and put so much effort in to chicken breast! I know you're going to say but the bone and the skin and the...So it may not be as easy to eat as your typical chicken breast, these babies definitely pack the flavor.

This is one of several chicken dishes that I'll be featuring, all made in a similar fashion. It's so easy! You simply sear the chicken in butter on both sides, pre-bake the potatoes then throw everything back together again for one last round in the oven and voila! Dinner is served...Oh, and it's very pretty to look at. Enjoy!

Ingredients (Serves 4):

2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1/2 teaspoon of dried thyme
Salt and pepper to taste
4 bone-in, skin-on chicken thighs
2 tablespoon unsalted butter
2 cups baby potatoes, halved
1lb asparagus, trimmed

Directions:

Pre-heat oven to 400 degrees F.
In a small bowl, combine olive oil, Dijon, lemon juice, lemon zest and thyme, seasoning with salt and pepper. Whisk until all ingredients are incorporated.
Using your fingers work sauce onto both sides of chicken and don't be shy!
Melt butter in large over-safe skillet over medium high heat.
Add chicken skin side down until golden brown, 3-5 minutes per side, then set aside.
Add potatoes to skillet, seasoning with salt and pepper. Bake for 18-20 minutes or until potatoes can be easily pierced with a fork.
Add asparagus to pan the evenly place chicken on top. I added a few more pieces of asparagus across the tops of the chicken.
Place in oven and roast for 25-30 until chicken is completely cooked through (internal temperature of 175 degrees F).
Serve immediately and enjoy!