INGREDIENTS:

• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter
• 1 pound asparagus, trimmed
• 2 cups baby red potatoes, halved

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. In a small bowl, combine olive oil, Dijon, lemon juice, lemon zest and thyme; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4. Add asparagus and potatoes to the skillet; season with salt and pepper, to taste. Place into oven and bake for 18-20 minutes, or until the potatoes are easily pieced with a fork.* Return chicken to the skillet.
5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
6. Serve immediately.

Notes:
*Cooking time will vary depending on the size and thickness of the potatoes.