Ingredients
1 pound baby potatoes, halved
4 tablespoons, plus 1/3 cup extra virgin olive oil
kosher salt and black pepper
6 skinless chicken thighs or breasts
3 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons dried thyme
2 teaspoons smoked or regular paprika
chili flakes
3 garlic cloves, chopped
2 tablespoons sesame seeds
1 bunch asparagus, ends trimmed
2 cups mixed fresh parsley, basil, or thyme, chopped
kosher salt and black pepper
6-8 ounces feta cheese, cubed
2 tablespoons lemon juice
1-2 pepperoncini, chopped
3/4 cup green olives, torn
Instructions
1. Preheat oven to 425° F.2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 15 minutes, or until tender. 3. In a bowl, toss together 2 tablespoons olive oil, the chicken, 2 tablespoons balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, salt, pepper, and chili flakes. 4. Remove the potatoes from the oven. Nestle the chicken around the potatoes.Add the asparagus, season with salt and pepper. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through, keep an eye on the asparagus.5. To make the dressing. Combine the remaining 1/3 cup olive oil, 1-2 tablespoons balsamic vinegar, lemon juice, herbs, pepperoncini, and olives.6. Remove the chicken from the oven. Break the feta over the chicken, then add the dressing. If desired, drizzle with honey and chili flakes. Eat and enjoy!