Name: Sheet Pan Lemon Rosemary Chicken Thighs with Roasted Potatoes and Asparagus
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (about 700g or 1.5 lbs total), trimmed of excess skin/fat; 680g (1.5 lbs) Yukon Gold potatoes, scrubbed clean and cut into 1-inch (2.5 cm) cubes; 450g (1 lb) fresh asparagus, tough ends trimmed; 1 large lemon, zested and then cut into wedges for serving; 4 cloves garlic, minced (about 1 tablespoon); 2 tablespoons (30ml) extra-virgin olive oil, plus 1 tablespoon (15ml) for asparagus; 2 tablespoons (6g) fresh rosemary, finely chopped, plus fresh sprigs for garnish; 1 teaspoon (6g) Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt), plus more to taste; 1/2 teaspoon (2g) freshly ground black pepper, plus more to taste

Magic Sous

Sheet Pan Lemon Rosemary Chicken Thighs with Roasted Potatoes and Asparagus — Magic Sous