1 stick butter, cubed
2 tablespoons fresh thyme, chopped
3 cloves garlic, chopped
1 lemon, zest and juice
10-12 chicken thighs, skinless and boneless
1 pound Yukon potatoes, quartered
Kosher salt and ground black pepper
1 bunch asparagus, trimmed
1/2 cup grated Parmesan
Preheat "convection" oven to 425 degrees. In a small bowl, microwave, butter, thyme, garlic, and lemon zest and juice until melted, stirring every 30-40 seconds. Reserve 3 tablespoons of butter mixture.
Place chicken and potatoes in a large bowl, and pour remaining butter mixture over them, tossing to coat. Line 18 x 13" sheet pan with tin foil and arrange chicken on one-third of the pan and the potatoes on another third of the pan. Sprinkle with salt and pepper. Bake until the chicken and potatoes are tender and brown, about 35-40 minutes, rotating the pan halfway through the cooking process.
Toss the asparagus with the reserved butter mixture and place on the open area of the sheet pan. Season with salt and pepper. Sprinkle Parmesan over the chicken, potatoes, and asparagus and bake for an additional 10-12 minutes. Serves 6-8.
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