Chicken Thighs with Small Potatoes, Cherry Tomatoes, and Green Asparagus
Chicken thighs with small potatoes, cherry tomatoes, and green asparagus is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 chicken thighs (pre‑cooked)
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp paprika powder
- Sea salt
- freshly ground pepper
- olive oil
- 800 g small potatoes
- 500 g Green Asparagus
- 250 g Cherry Tomatoes
- 4 sprigs thyme
Instructions
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1.
Preheat the oven to 180°C (350°F) with both fan and top heating. Wash and pat dry the chicken thighs. Mix honey, vinegar, paprika, salt, pepper, and olive oil; coat the thighs evenly and place them in a baking dish.
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2.
Wash the potatoes, halve them, toss with 2–3 tbsp oil, season with salt, and arrange around the thighs. Bake together for about 35 minutes, turning occasionally.
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3.
During the last 15 minutes, peel the lower third of the asparagus, split it lengthwise, brush with oil, season, and add the washed cherry tomatoes and thyme to the dish. If needed, pour a little water. Remove from oven and serve immediately.
