Name: Sheet Pan Lemon-Garlic Roasted Chicken Thighs with Asparagus and Baby Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: None
Ingredients: 4 large (approx. 900g/2 lbs) bone-in, skin-on chicken thighs, trimmed of excess skin/fat; 450g (1 lb) baby gold potatoes, halved (or quartered if larger than 1.5 inches); 450g (1 lb) fresh asparagus spears, woody ends trimmed; 3 tablespoons (45g) unsalted butter, melted; 2 tablespoons (30ml) extra-virgin olive oil; 6 cloves garlic, minced (about 1.5 tablespoons); 1 tablespoon (6g) lemon zest (from 1 large lemon); 2 tablespoons (30ml) fresh lemon juice; 1 teaspoon (1g) dried oregano; 1.5 teaspoons (9g) Diamond Crystal kosher salt, divided; 1/2 teaspoon (1g) freshly cracked black pepper; 1 lemon, sliced into thin wheels for garnish; 2 tablespoons (8g) fresh flat-leaf parsley, finely chopped

Magic Sous

Sheet Pan Lemon-Garlic Roasted Chicken Thighs with Asparagus and Baby Potatoes — Magic Sous