Name: Sheet Pan Lemon-Herb Chicken Thighs with Roasted Asparagus and Baby Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American Home-style
Ingredients: 4 large bone-in, skin-on chicken thighs (approximately 900g-1kg / 2 lbs total), trimmed of excess skin; 450g (1 lb) baby gold potatoes, halved (or quartered if larger than 1.5 inches); 450g (1 lb) fresh asparagus spears, woody ends trimmed/snapped off; 1 large lemon, half thinly sliced into rounds, half reserved for zesting and juicing; 4 cloves garlic, smashed and finely minced; 45ml (3 tablespoons) extra-virgin olive oil, divided; 1 tablespoon (3g) dried oregano; 2 teaspoons (12g) Diamond Crystal kosher salt, divided (or 1 teaspoon fine sea salt); 1 teaspoon (2g) freshly cracked black pepper; 15g (1/4 cup) fresh Italian flat-leaf parsley, finely chopped for garnish

Magic Sous

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