Makes 6 servings
- 2 Tbsp. olive oil
- 2 Tbsp. Dijon mustard
- 2 Tbsp. freshly squeezed lemon juice
- Zest of 1 lemon
- ½ teaspoon dried thyme
- 6 boneless, skinless chicken thighs
- 2 Tbsp. unsalted butter
- 2 cups baby red potatoes, halved
- 1 lb asparagus, trimmed
- Salt and pepper to taste
Preheat oven to 400° F. In a small bowl, combine olive oil, Dijon mustard, lemon juice, lemon zest, and thyme. Season chicken with salt and pepper as desired. Using a brush or fingers, work the mustard mixture into both sides of the chicken.
Melt butter in a large, oven-proof skillet over medium-high heat. Add chicken, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
To the same skillet, add potatoes. Place into oven and bake for 18-20 minutes or until potatoes are easily pierced with a fork.
Add asparagus to the skillet, and place chicken thighs on top of vegetables. Place skillet into oven and roast until the chicken is completely cooked to an internal temperature of 175° F, about 25-30 minutes.
Nutrition analysis per serving (does not include salt and pepper to taste): 212 calories, 11 grams fat, 12 grams carbohydrate, 16 grams protein, 3 grams fiber, 192 mg sodium
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