• 2 tbsp. maple syrup or honey
• Salt and pepper to taste
• 1/2 lb. asparagus
• 8 mini bell peppers
• 1 tbsp. olive oil
Pat chicken thighs and legs dry. Remove any excess fat from the chicken thighs. In a glass measuring cup, mix together 1/3 cup olive oil, 1/4 cup lemon juice, salt and pepper. Reserve a few tablespoons of this mixture for the asparagus. Place chicken pieces in a large bowl and drizzle the olive oil mixture over, tossing to coat. Refrigerate 2 to 8 hours.
In a small bowl, make the glaze: Whisk together 2 tablespoons olive oil, 1 to 2 tablespoons lemon juice, mustard, maple syrup, salt and pepper to taste. Set aside.
Preheat oven to 375 degrees. Place chicken pieces in a roasting pan, skin-side down. Roast chicken 25 minutes. Turn chicken skin side-up, brush pieces with some of the glaze and roast 10 more minutes or until chicken is cooked through. Remove from oven and place chicken on a platter; tent with foil.
Pour off as much fat as you can from the roasting pan and set the pan over 2 burners. Heat, scraping up any bits from the bottom of the pan. Stir in the remaining glaze and heat through. Pour sauce into a small bowl (there won’t be a lot of it) and serve with the chicken.
To make the asparagus and peppers: Preheat oven to 400 degrees. Rinse and trim tough ends from asparagus. Slice peppers into strips. Drizzle a sided baking sheet with 1 tablespoon olive oil and place in the preheated oven for about 5 minutes. Using oven mitts, carefully remove the baking sheet from the oven. Add the asparagus spears and pepper pieces to the pan; they will sizzle. Place in oven for 7 minutes or until barely tender. Remove from oven and drizzle with the reserved olive oil/lemon mixture or simply season with salt and pepper.
Nutrition information per serving of chicken only:
Calories 399 Fat 32 g Sodium 741 mg
Carbohydrates 9 g Saturated fat 6 g Protein 19 g Cholesterol 69 mg Dietary fiber 0 g
Marinated Asparagus Spears √
Serves 4 to 6.