Ingredients
3/4 cup of fresh mild green herbs (I used cilantro, parsley and dill)1 clove garlic1/2 teaspoon lemon zest1 teaspoon olive oil 2 cups thinly sliced leeks, white and pale greeen1 package of skinless and boneless chicken thighs, about 1.25 poundsSaltFreshly ground pepper2 cups medium thick asparagus, cut on the diagonal
Instructions
Preheat the oven to 425 degrees. Finely mince the herbs, garlic and lemon zest and drizzle in the oil–or process in a mini food processor. Rub the chicken with the herb mixture.
Place the leeks in a 10-inch oven proof skillet.
Place the chicken on top of the leeks and season generously with salt and pepper. Roast for 10 minutes, then tuck the asparagus in and around the chicken and roast another 10 minutes or until the chicken reaches 165 degrees when pierced with an instant read thermometer.
Remove from the oven, cover with foil and let rest for 10 minutes. Transfer the chicken and vegetables to a platter and place the skillet on the stove. Heat the skillet and reduce the liquid until only a few tablespoons remain. Drizzle the glaze over the chicken.
By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com
