Ingredients
- Cooking spray
- 6 bone-in skin-on chicken thighs
- 6 tablespoons of butter, softened
- 1 and ½ tablespoons C&H® Honey Granules
- 2 teaspoons of fresh thyme leaves, chopped
- the zest of 2 lemons
- 2 teaspoons of garlic
- salt and pepper to taste
- 1 pound of asparagus stalks, woody ends removed
- 1 pound of baby carrots, peeled and halved lengthwise (can also use regular carrots that are halved and cut into 3-4 inch pieces)
- 1 pound of small new potatoes, halved
- Optional garnishes: chopped parsley, coarse salt, lemon slices
Recipe Description
This lemon thyme chicken is made with bone-in skin-on chicken thighs that have been seasoned with a sweet and savory butter. That same flavored butter is used to season the potatoes, carrots and asparagus. If you can’t find these little spring carrots, it’s fine to use regular carrots that have been cut into smaller pieces.
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