Roasted Chicken Thighs with Potatoes And Asparagus Recipe
Juicy seasoned chicken thighs roast right over crispy golden potatoes and asparagus so all the flavorful juices drip over them while everything bakes together for an easy one pan dinner.
Equipment
- 9" x 13" baking dish
Ingredients
- 1.5 Pounds Baby Potatoes, halved
- 2 Tbs Olive Oil (divided) plus 1 tsp
- Salt and Pepper to taste
- 1 Tbs Garlic Powder (divided)
- 1 Tbs Onion Powder (divided)
- ½ Tbs Paprika (divided)
- 1 Tbs Italian Seasoning (divided)
- 6 Chicken Thighs (bone in with skin)
- 1 Bunch Asparagus (cut in half)
Instructions
- Preheat the oven to 425°F.
- Add the potatoes to large bowl and toss with 1 tbs olive oil and half of the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Add them to a 9 x 13" baking dish and spread the potatoes into an even layer.
- Pat the chicken thighs dry with paper towels. Rub with 1 tbs of olive oil and season both sides and under the skin with the remaining salt, pepper, garlic powder, paprika, and onion powder. Place the chicken thighs skin side up directly over the potatoes.
- Place it into the center rack of the oven, uncovered for 40–45 minutes or until the chicken skin is crispy and the potatoes are tender. Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Add it to the pan during the last 12–15 minutes of cooking. Serve warm and enjoy!