Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack

  1 1/2 lb $4.49
• Green Asparagus

  1 lb, woody ends trimmed $4.99
• Potatoes

  1 1/4 lb, cut into 3/4-inch wedges
• Onion

  1 medium, cut into thin wedges
• Garlic

  4 cloves, divided $0.79
• Parsley

  1/2 cup chopped, divided $1.89
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.79
• Fresh Organic Lemon

  1, zested and juiced $2.00
• Walnuts

  3/4 cup toasted
• Olive oil

  3 tablespoons, divided
• Red wine vinegar

  1 1/2 tablespoons
• Honey

  1 teaspoon
• Ground coriander

  1 1/2 teaspoons
• Paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Cinnamon

  1 small pinch
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the chicken thighs dry, cut any large thighs in half, and season with 1 teaspoon salt, black pepper, coriander, paprika, cumin, cinnamon, lemon zest, 1 tablespoon olive oil, and 2 grated garlic cloves; let sit while you prep the vegetables.
2. On a large rimmed sheet pan, toss the potato wedges and onion with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes, flipping once halfway through, until the potatoes are beginning to brown.
3. While the potatoes roast, make the walnut sauce: pulse or finely chop the toasted walnuts with the remaining 2 garlic cloves, half the parsley, dill, lemon juice, red wine vinegar, honey, 2–4 tablespoons warm water, and a pinch of salt until spoonable but still textured.
4. Remove the sheet pan from the oven, push the potatoes and onions to the edges, and place the seasoned chicken thighs in the center. Roast for 22–25 minutes, until the chicken is browned and reaches 165°F in the thickest part.
5. Toss the asparagus with the remaining 1 tablespoon olive oil, salt, and pepper. Add it to the sheet pan around the chicken and roast 8–10 minutes more, until the asparagus is bright green and lightly blistered and the potatoes are tender.
6. Spoon half the walnut-garlic sauce over the hot chicken and let everything rest on the pan for 5 minutes so the juices settle and the sauce warms slightly.
7. Plate the chicken with roasted potatoes, onions, and asparagus, then drizzle with the remaining walnut sauce and scatter with the rest of the parsley.