Roasted Chicken Recipe

Roasted Chicken Recipe

• 8-10 chicken thighs {This recipe should also work for breasts. I haven’t tried it yet.}
• 4 tablespoons butter
• Real salt, to taste
• Black pepper, to taste
• Ground thyme, to taste {If I have fresh, I use that.}
• 2 sweet or yellow onions, sliced
• 1-2 cloves garlic, minced
• 1 pint grape tomatoes, washed
• 1 bunch asparagus, washed and ends snapped off

Preheat oven to 400 degrees. Melt 3 tablespoons butter on medium-high heat in a 3-quart saute pan or comparable oven-safe covered pan. Sprinkle chicken with salt, pepper and thyme on both sides and place in butter to brown. Turn once with tongs to brown the other side and then remove to a plate. Remember this step is just to brown the chicken, not to cook it.

Add 1 tablespoon butter to the hot pan and sliced onions and garlic to saute. When onions are transparent, remove pan from heat. Add tomatoes and asparagus to the pan on top of the onions and garlic. I sprinkle a little extra salt over the vegetables too. Place chicken over the vegetables. Cover the pan and place in the oven.

Roast for 25-35 minutes or until chicken is cooked through. I check mine at 25 minutes and usually have to let them go a bit longer. If you use chicken breasts, cooking time will possibly be extended.

Enjoy!