ChickenA one-pan dish bursts with fresh spring flavors by combining juicy chicken, roasted potatoes and tender asparagus for a hearty yet light dinner.

Ingredients (Serves 4)

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

1 bunch asparagus, trimmed

4 cloves garlic, minced

1 lemon, sliced

2 tbsp olive oil + 2 tbsp melted butter

1 tsp Dijon mustard

1 tbsp honey (optional)

1 tsp salt

½ tsp black pepper

½ tsp paprika

1 tbsp fresh rosemary + 1 tbsp fresh thyme

½ cup chicken broth

Instructions:

Preheat oven to 400°F (200°C).

Toss potatoes with oil, salt and pepper and roast for 15 minutes.

Coat the chicken with a marinade containing the oil, butter, Dijon, honey, garlic and spices.

Toss the lemon with the coated chicken. Nestle this into the pan with potatoes. Pour the chicken broth over everything and roast for 20 minutes.

Add the asparagus and roast an additional 10-12 more minutes. Switch to broil for 2-3 minutes to add extra crispiness and then serve with pan juices.

Why You'll Love This:

• One-Pan Simplicity – fewer dishes and easy cleanup.

• Fresh, Seasonal Ingredients – bright lemon, fresh herbs, asparagus, and tender potatoes bring spring flavors to life.

• Hearty Yet Light – perfect for a satisfying meal without feelingheavy.

• Great for Meal Prep – leftovers reheat beautifully for lunch.