Sheet Pan Lemon Chicken Thighs with Asparagus and Potatoes
Roasted chicken thighs with seasonal asparagus, carrots, and lemony potatoes. Built around March-friendly produce in Washington: asparagus, carrots, potatoes, parsley, and lemon.
Ingredients
- NORTHWEST FARMS Bone In Chicken Thighs 1 pack 5.49
- Green Asparagus 1 bunch 4.99
- PRODUCE Organic Carrot Bag, 16 OZ 1/2 bag 1.69
- PRODUCE Yellow Potato 4 medium 1.49
- Italian Parsley Bunch 1/2 bunch 1.29
- PRODUCE Lemon 1 0.89
- PRODUCE Organic Garlic, 3 CT 2 cloves 2.89
- Pantry olive oil 2 tablespoons
- Pantry salt to taste
- Pantry black pepper to taste
Instructions
- Preheat oven to 425°F.
- Cut the potatoes into chunks and the carrots into batons. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 15 minutes.
- Season the chicken thighs with salt, pepper, and half the minced garlic. Add them to the pan and roast for 20 minutes more.
- Trim the asparagus, toss with remaining olive oil, and add to the pan for the last 10 minutes.
- Mix chopped parsley with lemon zest, lemon juice, and remaining garlic.
- Serve the roasted chicken and vegetables topped with the parsley-lemon mixture.
Cook time: 45 minutes
Estimated cost: $16-20
Health notes: Balanced, high-protein dinner with roasted vegetables and moderate carbs.
Drink pairing: Pinot Noir