Careme

Ingredients

• Boneless skinless chicken thighs 1 lb $4.49
• Green asparagus 1 lb $5.99
• Red potatoes 1 lb $1.29
• Jumbo yellow onion 1/2 lb $1.49
• Garlic 2 cloves $1.50
• Fresh lemon 1 each $1.69
• Parsley 2 tablespoons chopped $1.69
• Olive oil 3 tablespoons
• Dijon mustard 1 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 3/4 teaspoon, divided
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Wash and dry 1 pound red potatoes, then cut them into 1-inch wedges. Peel and slice 1/2 pound jumbo yellow onion into thick wedges. Toss the potatoes and onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Spread on a sheet pan with space between the pieces.
2. Roast the potatoes and onion at 425°F for 15 minutes before adding anything else so they get a head start and develop browned edges.
3. While the potatoes roast, trim the woody ends from 1 pound asparagus. Toss the asparagus with 1/2 tablespoon olive oil and a pinch of salt. Pat 1 pound boneless skinless chicken thighs dry and season both sides with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then sear the 1 pound seasoned chicken thighs for 4 to 5 minutes on the first side until deeply golden. Flip and cook 3 minutes on the second side. The chicken does not need to be fully cooked yet.
5. After the potatoes have roasted 15 minutes, remove the sheet pan from the oven and add the 1 pound asparagus to one side. Return the pan to the oven for 10 to 12 minutes, until the potatoes are tender and the asparagus is bright green with light blistering.
6. Lower the skillet heat to medium. Add 2 minced garlic cloves to the chicken pan and cook 30 seconds until fragrant. Add the juice of 1 lemon and 1/4 cup water, scraping up the browned bits. Whisk in 1 teaspoon Dijon mustard and simmer 1 to 2 minutes until lightly reduced and glossy. Spoon the sauce over the chicken and cook until the chicken reaches 165°F.
7. Chop 2 tablespoons parsley. Slice the chicken thighs if desired for cleaner plating.
8. Plate by spooning the roasted potatoes and onions slightly off-center, leaning the sliced chicken against them, and laying the asparagus alongside in a neat bundle. Spoon the lemon-garlic pan sauce over the chicken and finish with the chopped parsley and a little extra lemon zest if you like.