12 chicken thighs boneless & skinless
1 large red onion cut into 8 wedges
1 head garlic cloves separated & left unpeeled
1 lb baby potatoes halved or quartered
asparagus cut into 2" pieces
2 lemons quartered
1/4 cups EVOO
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
coarse black pepper
coarse kosher salt
2 sprigs fresh rosemary finely chopped
Gourmet Club Sept 2016
Preheat oven to 450 degrees.
Spray a 12”x16” roasting pan with Pam.
Arrange chicken with potatoes, onion, lemon & garlic on the roasting pan.
Season liberally with salt & pepper and sprinkle with fresh rosemary.
Whisk together the EVOO & vinegars and drizzle over all.
Roast for about 50 minutes. Remove pan from oven & add asparagus. Continue cooking until asparagus is done, 10-15 minutes longer.