Ingredients. For 4
♥2 tablespoons olive oil
♥2 tablespoons freshly squeezed lemon juice
♥Zest of 1 lemon
♥1/2 teaspoon dried thyme
♥Kosher salt and freshly ground black pepper, to taste
♥8 chicken thighs
♥2 tablespoons butter
♥2 cups baby red potatoes, halved
♥500g asparagus, trimmed
Preheat oven to 200 degrees celcius.
In a large bowl, combine olive oil, lemon juice, lemon zest and thyme; season with salt and pepper, to taste. Add chicken to the bowl and massage the mixture onto both sides of the chicken.
Melt butter in a large oven-proof pan over medium high heat. Add chicken and sear both sides until golden brown; set aside.
Drain any chicken juices from the pan and add more butter if you need, before adding potatoes to the pan; season with salt and pepper, to taste. Place into oven and bake for 20 minutes, or until the potatoes begin to soften.
Add asparagus and chicken to the pan and place back into oven and roast for about 25 minutes, or until the chicken is cooked through.