LEMON THYME CHICKEN WITH VEGETABLES

This recipe for lemon thyme chicken is a one pan meal of tender chicken thighs, new potatoes and spring vegetables, all seasoned with a sweet and savory butter and roasted to perfection.

Servings 6 servings

Ingredients

Cooking spray
6 bone-in skin-on chicken thighs
6 tablespoons of butter , softened
1 1/2 tablespoons C&H® Honey Granules
2 teaspoons of fresh thyme leaves , chopped
the zest of 2 lemons
2 teaspoons of minced garlic
salt and pepper to taste
1 pound of asparagus stalks , woody ends removed
1 pound of baby carrots , peeled and halved lengthwise (can also use regular carrots that are halved and cut into 3-4 inch pieces)
1 pound of small new potatoes , halved
Optional garnishes: chopped parsley , coarse salt, lemon slices