Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb $2.79
• Green Asparagus 1 lb $3.49
• Russet Potato 1 lb $0.99
• Jumbo Yellow Onions 1 lb $0.99
• Garlic 1 bulb $0.69
• Simple Truth Organic® Thyme 0.5 oz $2.49
• Fresh Organic Lemon - Each 1 lemon $1.29
• olive oil 2 1/2 tablespoons
• kosher salt 1 teaspoon, plus more to taste
• black pepper 3/4 teaspoon
• smoked paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Wash and dry 1 pound russet potatoes, 1 pound asparagus, 1 lemon, and 1 pound chicken thighs. Peel 2 large cloves from 1 garlic bulb and finely mince them. Strip 1 teaspoon thyme leaves from the 0.5 ounce pack. Cut the 1 pound russet potatoes into 3/4-inch wedges. Peel and cut 1/2 pound from the 1 pound jumbo yellow onions into thick wedges. Trim the woody ends from the 1 pound asparagus and leave the spears whole.
2. On a sheet pan, toss the 1 pound russet potato wedges and 1/2 pound onion wedges with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread the potatoes and onions in a single layer with cut sides down where possible. Roast for 20 minutes.
3. While the potatoes roast, pat the 1 pound chicken thighs dry. In a bowl, combine the 1 pound chicken thighs with the minced garlic, 1 teaspoon thyme leaves, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon lemon juice from the 1 lemon. Rub the seasoning evenly over the chicken.
4. After the potatoes and onions have roasted for 20 minutes, remove the pan. Push the vegetables to the sides and place the seasoned 1 pound chicken thighs in the center. Toss the 1 pound asparagus with the remaining 1/2 tablespoon olive oil, a pinch of salt, and a pinch of pepper, then add the asparagus to the pan around the chicken.
5. Return the sheet pan to the 425°F oven and roast for 15 to 18 minutes, until the chicken is cooked through and the thickest part reaches 165°F, the potatoes are browned, and the asparagus is just tender.
6. Cut the remaining lemon into wedges. Transfer the roasted potato wedges and onion wedges to the center of two warm plates. Lean the roasted 1 pound chicken thighs against the potatoes, then arrange the asparagus alongside for height and color. Finish with a squeeze of fresh lemon over each plate and a few extra thyme leaves if desired.
7. Serve hot. If pouring wine, reach for Sauvignon Blanc for a crisp, herb-friendly pairing, or Pinot Noir if you prefer a silky red.