Honey & Balsamic

Chicken Thighs

with  Small Red Potatoes

and Asparagus

Yield: 4

(504 Calories)

Ingredients:

-Preheat the oven to 425 degrees F. with the over rack in the center.

Line a large sheet pa with foil, and coat the the foil with cooking spray.

-4 bone-in skin-on chicken thighs ( you can also use skinless thighs)

-1/3 cup honey

-2 tablespoons balsamic vinegar

-1 1/2 teaspoons dried Italian seasoning

-Salt and freshly ground black pepper (to taste)

-1 pound small red potatoes, halved

-1 tablespoon olive oil

-1 pound asparagus stalks, (wooded ends cut off and trimmed if thick)

-2 tablespoon fresh copped parsley

-cooking spray

Method:

-Arrange the chicken thighs on the foil lined sheet pan. Season generously with salt and pepper

-n a small bowl whisk together the honey, balsamic vinegar and the Italian seasoning.

-Place the potatoes in a large bowl, along with the olive oil, salt and pepper. Toss to coat.

-Arrange the potatoes around the chicken. Brush half of the balsamic mixture over the chicken.

-Bake for 20 minutes, after which brush the remaining glaze over the chicken.

-Season the asparagus with salt and pepper, and add the asparagus to the pan.

-Bake additional 10-15 minutes, or until the chicken is done and potatoes and asparagus are tender.

-Sprinkle with parsley and serve.

Enjoy

Chef Ed