Ingredients:
For the Rosemary Chicken:
4 large chicken thighs, bone in, skin on
3 Tablespoons olive oil
1 Tablespoon dried rosemary
1 lemon, sliced
1 teaspoon salt
1 teaspoon pepper
For the Roasted Asparagus:
1 1/2 pounds asparagus, trimmed
2-3 Tablespoons extra virgin olive oil
Kosher salt
Freshly ground pepper
Lemon wedges
Directions:
For the Chicken:
Place the chicken thighs in a dish. In a small bowl, combine the remaining ingredients for the Rosemary Chicken. Drizzle over the chicken. Cover and let marinate in the refrigerator for at least 30 minutes. This can be done up to 4 hours in advance. Preheat the oven to 350 degrees Fahrenheit and have a small 8x8 baking dish ready. Preheat a cast iron pan over medium-high heat. When hot, drain each chicken thigh of excess oil and place in the pan skin side down. Sear the lemon slices with the chicken if desired. Once the chicken is golden brown (4-5 minutes), flip it and sear it on the other side. Once both sides are brown, move the chicken thighs to the baking dish. Bake for 20 minutes. Test the temperature in the deepest part of the thigh with a food thermometer. It should be 165 degrees Fahrenheit. If it isn't, return the baking dish to the oven and re-test at 3 minute intervals. Let rest for 5 minutes before serving.
For the Roasted Asparagus:
Preheat oven to 425 degrees Fahrenheit. Place the asparagus in a single layer on a rimmed baking sheet. Drizzle olive oil over the asparagus and season with salt and pepper. Toss gently with your hands to evenly coat the spears. Cook, shaking the pan once or twice, until tender, about 10 to 15 minutes, depending on the thickness of the stalks. Remove from oven and squeeze lemon juice over the spears. Serve hot or warm.
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