Roasted Chicken & Asparagus with Pan Sauce - Easy Weeknight Meal

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

Preheat the oven to 425°F (220°C).

Slice the onion using a mandolin on the number-3 setting.

Snap off the woody ends of the asparagus and cut into 1-inch pieces.

Slice the cherry tomatoes in half using a serrated bread knife.

Trim excess fat from boneless skinless chicken thighs using kitchen shears.

Season the chicken thighs with Dijon mustard rub on both sides.

Heat a stainless nonstick skillet on the stove and add cooking oil.

Sear the chicken thighs for about 4 minutes on one side until browned, then flip and cook for another 1-2 minutes.

Remove the chicken from the skillet and set aside.

Add sliced onions and mushrooms to the skillet, scraping the bottom to remove fond.

Add 2 cloves of pressed garlic to the skillet and stir.

Pour in 1/3 cup of chicken stock and juice of half a lemon, cooking uncovered for 2-3 minutes until reduced by half.

Add 1 tablespoon of Dijon rub, a little salt, asparagus, and cherry tomatoes to the skillet, stirring to combine.

Place the chicken back into the skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens