LEMON LIME THYME CHICKEN
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- This pan is a one pan wonder. You can swap out these vegetables for most any that you love.
1 lb. baby carrots
1 lb. asparagus
2 bell peppers (whichever color you prefer)
1/2 lb. potatoes
1 garlic bulb
1 bunch of cilantro or parsley (optional)
Small container of fresh thyme
6 bone-in chicken thighs
1 stick of butter
6 bone-in skin-on chicken thighs
6 tablespoons of butter , softened
2 tablespoons honey
2 teaspoons of fresh thyme leaves , chopped
the zest of 2 lemons and 1 lime
2 teaspoons of minced garlic
Tastic Spice to taste*
1 lb of asparagus stalked, ends cut off
2 peppers, sliced into strips
1 lb of baby carrots , peeled and halved lengthwise (can also use regular carrots that are halved and cut into 3-4 inch pieces)
1/2 lb of small new potatoes , halved
Optional garnishes: chopped parsley , coarse salt, lemon slices
Preheat the oven to 400 degrees. Combine the butter, honey, thyme, lemon zest and garlic in a bowl; add Tastic spice to taste and mix until thoroughly combined.
Line a sheet pan with foil and coat with cooking spray. Place the chicken thighs on the pan.
Using your 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 Tastic spice.
Place the potatoes and carrots on the pan around the chicken thighs. Microwave the remaining butter mixture for 10-20 seconds or until just melted and drizzle it over the vegetables.
Bake for 30 minutes. Season the asparagus stalks and peppers with Tastic spice and then add to the pan and bake for another 10-15 minutes or until chicken is cooked through.
Garnish with parsley and lemon slices (optional).
* Tastic spice is available HERE
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