Entree Recipe

Marinate chicken

In a bowl combine 2 tbs olive oil, soy sauce, lemon juice, minced garlic, honey, 1 tsp salt and 1 tsp black pepper. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.

Sear chicken

Heat a large skillet over medium-high heat. Add 1 tbs olive oil. Remove chicken from marinade (reserve marinade) and sear thighs, skinless side down first if applicable, 4–5 minutes per side until golden-brown. Transfer seared chicken to a plate and tent with foil.

Prep vegetables

Preheat oven to 425°F (220°C). Halve baby potatoes if larger than bite-size and toss in a bowl with 2 tbs olive oil (for roasting), 0.5 tsp salt, 0.5 tsp black pepper and fresh thyme. Spread on a rimmed baking sheet cut-side down.

Roast potatoes

Place potatoes in the preheated oven and roast for 20 minutes.

Add asparagus

After potatoes have roasted 20 minutes, toss asparagus with a little olive oil and place on the baking sheet alongside potatoes. Roast both for an additional 8–10 minutes until tender-crisp. Remove from oven and dot asparagus with 1 tbs butter to melt.

Make pan sauce

Using the same skillet used to sear chicken, reduce heat to medium and add reserved marinade, scraping browned bits from the pan. Add 1/2 cup chicken stock and bring to a simmer, cooking 2–3 minutes. Stir in 1 tbs butter, 1 tsp Dijon mustard and 1/4 cup heavy cream. Simmer gently until sauce thickens slightly, about 2–3 minutes. Taste and adjust seasoning.

Finish chicken in sauce

Return seared chicken and any accumulated juices to the skillet with the sauce. Spoon sauce over chicken and simmer on low 6–8 minutes until chicken reaches an internal temperature of 165°F (74°C). Stir in chopped parsley just before removing from heat.

Divide roasted potatoes and asparagus between plates. Place a chicken thigh on each plate and spoon extra pan sauce over the top. Garnish with lemon wedges and microgreens or extra parsley. Serve hot.