Ingredients
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1 ¾ pounds bone-in chicken thighs, skin removed, trimmed
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¾ teaspoon salt, divided
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¼ teaspoon ground pepper
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12 ounces baby potatoes, halved
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4 teaspoons extra-virgin olive oil
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¼ cup apricot jam
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2 teaspoons mustard seeds, toasted
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1 teaspoon minced peeled fresh ginger
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1 teaspoon curry powder
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1 pound asparagus, trimmed
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¼ cup chopped fresh cilantro
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Lime wedges for serving
Directions
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Preheat oven to 450°F.
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Arrange chicken on a large rimmed baking sheet. Sprinkle with 1/4 teaspoon salt and pepper. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl. Spread around the chicken. Roast for 15 minutes.
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Meanwhile, combine jam, mustard seeds, ginger and curry powder in a small bowl. Toss asparagus with the remaining 2 teaspoons oil and 1/4 teaspoon salt in the medium bowl.
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After the first 15 minutes of roasting, stir the potatoes and add the asparagus to the pan in a single layer. Top the chicken with the jam mixture. Continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, 15 to 18 minutes more. Sprinkle the chicken and vegetables with cilantro and serve with lime wedges, if desired.
