Ingredients
cooking spray
6chicken thighs,bone-in, skin-on
6tbspbutter,softened
1½tbspC&H® Honey Granules,or 1 tbsp liquid honey
2tspfresh thyme leaves,chopped
2lemons,zested
2tspgarlic,minced
salt and pepper,to taste
1lbasparagus stalks,woody ends removed
1lbbaby carrots,peeled, halved lengthwise, *
1lbsmall new potatoes,halved
parsley,chopped
coarse salt
lemon slices
Preparation
Preheat the oven to 400 degrees F.
Combine the butter, honey granules, thyme, lemon zest, and garlic in a bowl, then add salt and pepper to taste. Mix until thoroughly combined.
Line a sheet pan with foil and coat with cooking spray. Place the chicken thighs on the pan, and using fingers, partially loosen the skin of the chicken thighs, creating a pocket between the skin and the meat.
Take half of the butter mixture and divide it evenly among the chicken, placing approximately 2 teaspoons of the mixture, under the skin of each chicken thigh. Season the tops of the chicken thighs evenly with salt and pepper.
Place the potatoes and carrots on the pan around the chicken thighs.
Microwave the remaining butter mixture for 10 to 20 seconds or until just melted and drizzle it over the vegetables.
Bake for 30 minutes. Season the asparagus stalks with salt and pepper, then add the asparagus to the pan and bake for another 10 to 15 minutes or until the chicken is cooked through.
Serve garnished with parsley, coarse salt, and lemon slices, and enjoy!
