For this easy, hands-off dinner, the oven does all the work. Bone-in chicken thighs, coated in rich pasta sauce, roasted on a sheet pan will stay tender, juicy, and full of flavor.

To save time, the potatoes and asparagus get a head start in the microwave before finishing alongside the chicken, soaking up all those delicious pan juices. Lining the sheet pan with foil makes cleanup easy. It just needs a quick rinse and you’re done.

Creamer potatoes are small, about 3/4-inch in diameter, and new potatoes are a little larger and measure about 2-inches in diameter. Both are tender, flavorful potatoes that have a short spring season. Either can be used.

HELPFUL HINTS:

Any type of pasta sauce can be used.

Green beans can be used instead of asparagus.

COUNTDOWN:

Preheat oven to 400 degrees.

Bake chicken.

While chicken bakes prepare the asparagus and potatoes and add them to the sheet pan.

SHOPPING LIST:

To buy: 1 pound bone in chicken thighs, 1 can olive oil spray, 1 bottle pasta sauce, 1 piece Parmesan cheese, 3/4 pound creamer potatoes, 1/4 pound asparagus

Staples: olive oil, salt black peppercorns.

Savory Oven-Baked Chicken Thighs with Roasted Potatoes and Asparagus

Recipe by Linda Gassenheimer

1 pound bone in chicken thighs, skin removed

Olive oil spray

1 cup pasta sauce

3/4 pound creamer potatoes washed with skin on, about 2 cups

1/4 pound asparagus cut into 2-inch pieces about 2 cups cut

1 tablespoon olive oil

Salt and freshly ground black pepper

1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Line a large baking sheet with foil. Place chicken thighs skin side up on one side of the sheet. Spray them with olive oil spray. Spoon pasta sauce over the chicken. Place sheet in heated oven for 15 minutes. While chicken bakes, place potatoes in a microwave-safe bowl and microwave on high 2 minutes. Add the asparagus to the bowl with the potatoes and microwave 2 minutes. Add the olive oil and salt and pepper to taste. Toss well. After the chicken bakes for 15 minutes. Remove the baking sheet from the oven and add the potatoes and asparagus to the empty side of the sheet. Sprinkle the Parmesan cheese over the chicken and place the sheet back in the oven. Bake 5 minutes. A meat thermometer should read 165 degrees for the chicken. Divide the chicken, potatoes and asparagus in half and place on two dinner plates.

Yield 2 servings.

Per serving: 547 calories (34 percent from fat), 20.5 g fat (4.4 g saturated, 7.6 g monounsaturated), 167 mg cholesterol, 44.0 g protein, 47.4 g carbohydrates, 7.5 g fiber,378 mg sodium.

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