RECIPE: One Pan Oven Baked Chicken Thighs with Potatoes and Asparagus
One pan dishes are wonderful because they are usually fast, easy and with minimum cleanup. They are also popular because they are delicious. This tasty recipe for chicken thighs is a good example of all facets.
Ingredients
- 5-6 medium potatoes
- 1 bunch of asparagus (or Brussel sprouts)
- 4-6 bone-in skin-on chicken thighs
- 1 tablespoon Garlic powder
- 1 tablespoon Oregano or rosemary
- 1 tablespoon Salt
- 1 teaspoon Pepper
- 1/2 lime
- Optional: 1 tablespoon of Mola Foods spice blends (any)
Instructions
Take 5-6 medium sized potatoes and dice into large pieces. Cut woody bottoms off of asparagus stalks, then cut each stalk in half.
Add 3-5 Tablespoons of olive oil to oven safe skillet or pan, sprinkle into oil 1 tablespoon of garlic powder, 1 tablespoon of salt and pepper, 1 tablespoon of rosemary or oregano, and 1 tablespoon of remaining spices. Lightly stir slices to distribute, then turn stove to high to heat olive oil.
Preheat oven to 425 degrees
Add thighs to heated oil in pan with skin down and cook for 5 minutes until skin is crispy.
Remove thighs from skillet.
Add diced potatoes and asparagus to bottom of pan.
Place thighs skin up on top of vegetables so they do not touch skillet
Add 1/2 to 2/3 cup of water to skillet. Make sure water level does not reach chicken thighs perched on top of vegetables.
Optional: add 1/2 of lime or lemon to center of pan, cut side down
Place skillet in oven, then cook for 45-55 minutes
Remove from oven, squeeze lime juice from roasted lime into broth
Serves 3-5
