Careme

Ingredients

• Foster Farms Simply Raised Free Range Chicken Thighs, 1 lb 1 lb (about 4 small thighs) $3.79 (sale price listed equals regular)
• Green Asparagus, 1 lb 3/4 lb, trimmed $2.99 (sale)
• Simple Truth Organic Whole Baby Bella Mushrooms, 8 oz 8 oz, halved $3.50 (sale)
• Fresh Organic Lemon - each 1 lemon (zest + 2 tbsp juice) $1.29
• Garlic (1 ct) 3 cloves, minced $0.69
• Jumbo Yellow Onion (1 lb) 1/2 onion, sliced $0.99
• Olive oil 1 1/2 tbsp
• Dijon mustard (pantry) 1 tsp
• Honey (pantry) 1 tsp
• Kosher salt + black pepper to taste
• Optional: red pepper flakes (pantry) pinch

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (easy cleanup).
2. Prep: Trim 3/4 lb asparagus (snap woody ends). Halve 8 oz baby bella mushrooms. Slice 1/2 jumbo yellow onion into thin strips. Mince 3 garlic cloves. Zest and juice 1 lemon (you want 1 tsp zest + 2 tbsp juice).
3. Make glaze: In a small bowl, stir together 1 1/2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp Dijon, 1 tsp honey, the minced garlic, 3/4 tsp kosher salt, 1/2 tsp black pepper, and a pinch of red pepper flakes (optional).
4. Season chicken: Pat 1 lb chicken thighs dry. Toss thighs with about half the glaze (reserve the rest).
5. Start roasting: Spread mushrooms and sliced onion on the sheet pan. Drizzle with 1 tsp olive oil (from your total, if you haven’t already) and a pinch of salt and pepper. Nestle the glazed chicken thighs among the veg. Roast 15 minutes.
6. Add asparagus: Toss asparagus with the remaining glaze (or add a splash of oil + pinch salt if you prefer). Add asparagus to the pan and roast 12–18 minutes more, until chicken is 165°F internal and asparagus is tender-crisp.
7. Finish: Rest chicken 3 minutes. Spoon any pan juices over everything. Taste and add a final squeeze of lemon or pinch of salt if needed. Serve as-is or with crusty bread/rice if you have it.