Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Slice the
Red Potatoes (12)
into 1/2-inch slices and set aside.
Step 3
Remove the
Fresh Rosemary (9 g)
leaves from the stems, and discard stems. Roughly chop the leaves and place in the same bowl as the potatoes.
Step 4
Add
Olive Oil (15 mL)
to the bowl along with
Salt (2 g)
and
Ground Black Pepper (as needed)
. Toss to combine.
Step 5
Trim the ends off of the
Asparagus (225 g)
and discard ends. Slice the asparagus into two inch diced pieces, and set aside.
Step 6
Slice the
Lemon (1)
into 1/4-inch rounds, and set aside.
Step 7
Pat the
Chicken Thighs (4)
dry with paper towels. Season each chicken thigh with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 8
In a large, oven-safe skillet over high heat, add
Olive Oil (15 mL)
.
Step 9
When hot, add the chicken thighs and sear on each side for four minutes until golden brown. Then transfer chicken to a plate to rest.
Step 10
In the same pan over high heat, add the potato mixture and saute for two minutes or until lightly browned.
Step 11
Add the asparagus to the pan and toss briefly to combine.
Step 12
Place the chicken on the potatoes and asparagus and then pour any of the meat juices from the plate into the pan. Add lemon slices.
Step 13
Place the lid on the pan and place in the oven for fifteen minutes.
Step 14
Remove the pan from the oven and set the chicken aside. Add the
Unsalted Butter (30 g)
to the pan and toss to combine.
Step 15
In the center of two plates, place the chicken, potatoes, and asparagus. Add the lemon for decoration if desired.
