Simple Lemon & Herb Chicken

I do confess that I am rather lazy when it comes to cooking.  If I can find an easier or quicker way to do something I will find it. 

 

I also like to use as few an amount of dishes that I can when it comes to cooking.  Lets face it, washing up is not really anyone's favourite way to pass the time. That is why I love sheet pan cooking! 

 

Dishes like this lemon herb chicken thighs, baked all on one sheet and sized for just two fit the bill perfectly!

 

  

Sheet pan cooking really lends itself to cooking for the smaller family. Really you can easily adapt any sheet pan recipe to cooking for more or less, by using two baking sheets, or a smaller baking sheet.  

 

I sure wish I knew about this type cooking when my family was growing up. With five growing children, it would have come in quite handy!!

 

This recipe today is sized perfectly for just two people.  As empty-nesters, I cook mainly for two people. 

 

I have become somewhat of an expert at sizing things down, as I hate waste. You can very easily double this recipe however if you need to serve more!

 

You begin by cutting new potatoes into wedges and tossing them with melted butter and seasonings and roasting them on a rimmed baking tray for about 15 minutes.

I don't know about you, but I really love, LOVE roast potatoes of any kind. As you know the potato is one of my favourite vegetables and just look at those golden edges!

 

At the end of that time period, you add some boneless skinless chicken thighs, and asparagus cuts, which have also been tossed with a bit of melted butter and seasoning.  At our local shop you can pick up "Wonky" vegetables. 

 

I often buy them. There is nothing wrong with them. They are just "odd" shaped when compared with the perfection we usually see.  

 

I am okay with "odd" shaped vegetables, especially when you are using them in a dish like this where they are going to be cut up and roasted. Both my asparagus and potatoes were "wonky" and I bet you can't tell! 

 

A tsp of honey is spread on each chicken thigh, and then I like to top them with a spring of fresh thyme and a slice of lemon. 

Honey, lemon and thyme, a triune of beautiful flavours that go wonderfully well with chicken cuts of any kind.  A bit of chicken heaven.

 

Bang the tray back into the oven for a further 17 to 20 minutes and Bob's your uncle!  Dinner is done!

 

You really can't get much better than that!  Dinner in 20 minutes?  Count me in!!

 

With perfectly cooked vegetables and tender flavourful chicken with  tangy lemon, honey and buttery juices to spoon over top . . .  and a slight touch of herbiness.  

 

All you need on the side is perhaps a tossed mixed salad and some crusty bread if you so desire!

 

*Simple Lemon & Herb Chicken*

Serves 2

Printable Recipe 

 

I love sheet pan dinners. Not only are they fairly simple to create and delicious, but they are pretty much no fuss no muss with very little clean up afterwards, especially if you line your baking sheet with aluminium foil. 

2 TBS butter

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp sweet paprika

1/2 pound new potatoes, unpeeled and quartered into wedges

4 boneless, skinless chicken thighs

1/2 pound asparagus, washed trimmed and cut into pieces

4 tsp honey

1/2 lemon, thinly sliced (Plus additional wedges for squeezing, optional)

a few sprigs of fresh thyme 

 

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking tray with sides with aluminium foil and spray the foil lightly with low fat cooking spray.

Melt 1 TBS of the butter in a bowl in the microwave.  Add your potatoes along with the 1/4 tsp each of the salt & pepper, the garlic powder and paprika. Add the potatoes and coat them in the mixture.  Spread out on the baking sheet, skin sides down, in a single layer.  Roast in the preheated oven for 15 to 20 minutes. 

 

 

 

Melt the remaining butter in the same bowl in the microwave.  Add the asparagus cuts and the chicken pieces, along with the remaining salt and pepper. Lay them  out amongst the potatoes, opening up the chicken and scattering the asparagus evenly in the pan.  Spread 1 tsp of honey over each piece of chicken.  Top each with a sprig of thyme.  Top with a lemon slice.  Scatter any remaining thyme over the vegetables.

 

Roast for a further 17 to 12 minutes, until the chicken juices run clear when pierced with a fork in the thickest part.  Divide the chicken and vegetables between two heated dinner plates and serve with a wedge of lemon for squeezing, if desired.

 

This is so delicious I am always glad that it serves only two people because if I made any more of it, I would be temped to eat the lot, glutton that I am.  I do hope you will give it a go!  Bon Appetit! 

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