Lemon Garlic Chicken with Asparagus and Potatoes

Instructions

1. 1

   Preheat your oven to 400°F (200 °C).

2. 2

   In a bowl, whisk together 1/4 cup olive oil, the juice of 1 lemon, 3 cloves of minced garlic, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp red pepper flakes (if using). Add 2/4 tsp black pepper, 2/4 tsp paprika, and 1/4 tsp red pepper flakes (optional).

3. 3

   Place 4 chicken thighs in a large resealable bag or a bowl and pour the marinade over them. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 15 minutes.

4. 4

   While the chicken is marinating, wash and cut 1 lb of baby potatoes in half. Place them on a baking sheet and drizzle with 1 tbsp of olive oil, sprinkling with salt and pepper to taste. Toss to coat evenly.

5. 5

   After the chicken has marinated, remove it from the refrigerator and place it on the baking sheet with the potatoes, skin side up. Bake in the preheated oven for 25 minutes.

6. 6

   While the chicken and potatoes are baking, trim the ends of 1 bunch of asparagus and toss them with the remaining olive oil, salt, and pepper in a bowl.

7. 7

   After 25 minutes, remove the baking sheet from the oven and add the asparagus around the chicken and potatoes. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75 °C).

8. 8

   Once done, remove from the oven and let it rest for 5 minutes. Garnish with 2 tbsp of chopped fresh parsley before serving.