Roasted Lemon Rosemary Chicken with Potatoes, Onions & Asparagus



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.