Succulent oven-baked Maple Mustard Chicken Thighs and roasted asparagus all made in one sheet pan! An easy and healthy chicken dinner perfect for spring!
Preheat oven to 400 F / 200C degrees.
In a small bowl, whisk together maple, mustard, minced garlic clove, and lemon juice. Season with a pinch of sea salt and freshly ground pepper.
At 15 minutes, remove chicken from oven, turn over and spread mustard mixture equally over top chicken thighs. Add asparagus stalks in one even layer on the pan. Drizzle with one tablespoon of olive oil, using your hands to help coat all the stalks easily. Season with a pinch of sea salt and freshly ground pepper.
Return to the oven and cook for 12-15 minutes, or until chicken thighs are cooked throughout and asparagus is browned and tender. Squeeze ½ lemon overtop asparagus and serve immediately.
Sheet Pan Mustard Chicken Thighs with Roasted Asparagus https://www.notenoughcinnamon.com/sheet-pan-mustard-chicken-thighs-roasted-asparagus/