Sheet Pan Chicken with Asparagus and Leeks
Total time55 min
Prep time15 min
Cook time40 min
4.6(7)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 lb asparagus, tough ends snapped off
- 2 medium leeks, white and light-green parts only, halved lengthwise and cut into 2-inch pieces
- 3 tbsp olive oil, divided
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¾ tsp fine sea salt, divided
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs thoroughly dry with paper towels and place them skin-side up on a large rimmed sheet pan (18x13-inch).
- 2
In a small bowl, stir together 2 tbsp of the olive oil, the thyme, oregano, and 1/2 tsp of the salt. Rub this mixture all over the chicken thighs, getting some under the skin.
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