Entree: United States – Roasted Chicken Thighs with Asparagus and Red Potatoes

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1.25 lb (570 g) red potatoes, cut into 1–1.5 inch pieces
- 1 lb (450 g) asparagus, trimmed

Instructions

1. Preheat oven to 425°F (220°C). Arrange chicken thighs and red potatoes in a single layer on a sheet pan and roast until chicken is nearly done and potatoes are tender, about 30–40 minutes.
2. Add asparagus to the pan for the final 8–12 minutes of roasting until tender-crisp and chicken reaches 165°F (74°C); rest briefly and serve.