Roasted Chicken With Asparagus
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 tablespoon olive oil
- 8 bone-in chicken thighs (2 1/2 pounds)
- kosher salt and black pepper
- 1 bunch asparagus, trimmed
- 1 pint grape tomatoes
- 1 tablespoon fresh thyme, plus more for serving
Directions
- Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In batches, cook the chicken, skin-side down, until browned and crisp, 8 to 10 minutes. Transfer to a plate.
- To the skillet, add the asparagus, tomatoes, and thyme. Top with the chicken and roast until cooked through, 20 to 25 minutes. Serve sprinkled with thyme.
Nutritional Information
- Per Serving
- Calories 433
- Fat 27g
- Sat Fat 7g
- Cholesterol 140mg
- Sodium 373mg
- Protein 40g
- Carbohydrate 6g
- Sugar 2g
- Fiber 2g
- Iron 4mg
- Calcium 35mg
What does this mean? See
Nutrition 101
.
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Quick Tip
This method works well with any sturdy vegetable In place of the asparagus. Try cauliflower florets, thinly sliced new potatoes,
or whole cremini mushrooms.
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