Sheet-pan lemon chicken

Ingredients

Family of four. Serves 4.

• 4 count chicken thighs
• 1 bunch asparagus
• 1 cups cherry tomatoes
• 1 count lemon
• 3 tbsp olive oil
• 3 count garlic cloves
• 0.5 tsp dried thyme
• 0.5 tsp salt
• 0.25 tsp black pepper

Method

1. 1. Preheat oven to 425°F. Pat chicken thighs dry and season with salt, pepper, and dried thyme.
2. 2. Trim woody ends from asparagus. Cut lemon into thin slices.
3. 3. Spread chicken on a sheet pan. Scatter asparagus, cherry tomatoes, and lemon slices around the chicken. Drizzle everything with olive oil and toss vegetables gently.
4. 4. Sprinkle minced garlic over chicken and vegetables.
5. 5. Roast 25-28 minutes, until chicken reaches 165°F and vegetables are tender.
6. 6. Serve hot. For leftovers, shred chicken and toss with vegetables for a quick salad.