- (1 Package of 6) Chicken Thighs
- (2 tsp) Dried Sage
- (1 tsp) Dried Rosemary
- (2 tsp) Dried Thyme
- (1/2 tsp) Paprika
- (1 tsp) Salt
- (1/2 tsp) Pepper
- (1 pound) Red Potatoes
- (3-5) Carrots
- (1 TBSP) Olive Oil
- (4) Garlic Cloves, minced
- (1/3 cup) Balsamic Vinegar
- (3 TBSP) Honey
- (1 pound) Asparagus, trimmed
Preheat oven to 450 degrees. Grease a large 3 quart casserole pan or line a sheet pan with foil or parchment paper.
In a small bowl, mix together the sage, thyme, rosemary, garlic, paprika, salt and black pepper.
Wash and dice the potatoes. Peel and wash the carrots and then cut in half once and cut long ways once. Wash & trim asparagus as needed.
Spread potatoes, carrots, and asparagus evenly on the pan and drizzle with olive oil and half of the minced garlic and spice mixture. Toss to coat.
Place the chicken on top or around the vegetables and rub with remaining half of the oil, garlic and spice mixture. Use more olive oil if needed.
Whisk together balsamic vinegar and honey and drizzle over chicken and vegetables.
Roast for approximately 20 minutes, and then flip chicken thighs over. Return pan to oven, and roast until chicken is cooked through, about 15-20 more minutes (until chicken is 165 degrees in center). Flip the chicken back over and turn oven to broil for 2-3 minutes for a more golden skin on chicken if desired.
Remember to check the produce section on our online store to see if any of it is in season and available, or shop for them at your local farmers market!
This recipe was adapted from https://bestrecipepicks.com/sl...