Lemon Thyme Chicken with Vegetables
Ingredients
The chicken and butter
-
6
pieces
bone-in skin-on chicken thighs
-
6
tablespoons
butter, softened
-
1½
tablespoons
C&H® Honey Granules or 1 tablespoon liquid honey
-
2
teaspoons
fresh thyme leaves, chopped
-
2
pieces
lemons, zest only
-
2
teaspoons
minced garlic
-
to taste
salt and pepper
The vegetables
-
1
pound
asparagus, woody ends removed
-
1
pound
baby carrots, peeled and halved lengthwise
-
1
pound
small new potatoes, halved
Optional garnishes
-
to taste
chopped parsley
-
to taste
coarse salt
-
to taste
lemon slices
Instructions
- Preheat the oven to 400°F.
- Combine the butter, honey granules, thyme, lemon zest, and garlic in a bowl; season with salt and pepper.
- Prepare a sheet pan with foil and cooking spray, then place the chicken thighs on it.
- Loosen the skin of the chicken thighs and place about 2 teaspoons of the butter mixture under the skin of each thigh.
- Season the tops of the chicken thighs with salt and pepper.
- Arrange the potatoes and carrots around the chicken on the pan.
- Melt the remaining butter mixture and drizzle it over the vegetables.
- Bake for 30 minutes, then add the asparagus and bake for an additional 10-15 minutes until the chicken is cooked through.
- Serve immediately, garnished with parsley, coarse salt, and lemon slices if desired.
Nutrition Facts (estimated)
Servings
6
Calories
531
Total fat
35g
Total carbohydrates
26g
Total protein
27g
Sodium
276mg
Cholesterol
171mg
You might also like