Roasted Chicken With Asparagus
Asparagus is in abundance and very low cost in the stores at this time of year. If the price goes up, this recipe works well with fresh green beans or broccoli. Chicken thighs are low-cost, but have the best flavor.Yield: 2 thighs per person
|1 tablespoon||olive oil|
|8||bone-in chicken thighs (2 1/2 pounds)|
|kosher salt and black pepper|
|1 bunch||asparagus spears, trimmed|
|1||pint grape tomato|
|1 tablespoon||fresh thyme, plus more for serving|
1 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.
2 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.