Artificial Food Coloring Free Sheet Pan Chicken with Asparagus and Leeks

Total time55 min

Prep time15 min

Cook time40 min

Artificial Food Coloring Free Sheet Pan Chicken with Asparagus and Leeks

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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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