This One Pan Chicken Dinner Is the Definition of a High Reward Recipe
Ingredients
- 2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs; 1.15 kg)
- Kosher salt
- 1 tablespoon (15 g) extra-virgin olive oil, divided, plus more for drizzling
- 2 1/4 pounds asparagus (about 2 bunches), woody ends trimmed
- 6 to 8 medium scallions (1 bunch), root and dark-green ends trimmed
- 1/2 cup Greek yogurt (4 1/2 ounces; 128 g)
- 3 tablespoons olive spread (2 1/4 ounces; 64 g), see notes
- 1 medium bulb fennel (about 3/4 pound; 340 g), ends trimmed, fronds reserved, bulb very thinly sliced
- 1 1/2 tablespoons (25 g) fresh lemon juice
- 15 mint leaves, torn
Instructions
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