Recipes

In a large bowl combine the garlic, thyme, and 3 Tbsp of olive oil. Mix together. Add the chicken thighs and potatoes to the bowl and season everything generously with salt and pepper. Mix to combine and evenly coat and let the mixture marinate for 30 minutes. Preheat your oven to 425 degrees F. Transfer all the marinated contents to a large sheet pan, making sure that everything is evenly spread out on the tray and there is at least half an inch of space between each item. Place the tray in the oven and set a timer for 35 minutes. In another bowl combine the asparagus, leeks, remaining olive oil, and lemon zest. Mix well to combine. At the 20-minute mark on the chicken and potatoes, open the oven and add the asparagus and leek mixture to the pan. No need to stir or mix anything, just try to get the asparagus into the open areas on the tray. Close the oven door and cook the rest of the way. When the full 35 minutes is up check each ingredient for doneness – the chicken should be at or above 160 degrees internally, the potatoes should be tender when pierced, and the asparagus should be cooked through and not mushy. Allow additional cooking time if necessary. Remove the tray from the oven and give the whole thing a fresh squeeze of lemon before serving.