Frying pan, sheet pan, and mixing bowl. Read the entire recipe first then chop all vegetables
Prep & Cook:
Heat the oven to 400 degrees.
Peel the shallots and cut into 1/4 inch thick rings. Cut the lemon in half; juice one half and cut the other half into 1/4 inch thick half-moons. Finely chop the parsley and thyme leaves.
On a sheet pan, drizzle the asparagus, shallots, lemon slices and thyme with 2T oil. Season with salt and pepper and toss to coat. Spread in an even layer and roast until the vegetables are slightly charred and the asparagus is tender 18 to 20 minutes.
While the asparagus is cooking, pat the chicken dry and season with salt, pepper, and the paprika. In a pan over medium heat, warm 2T oil until hot but not smoking. Add the chicken, skin-side down and cook, turning once, until the skin is browned and chicken is cooked through, 6 to 7 minutes per side.
In a bowl, mix the olive tapenade and parsley with 1t lemon juice. Season to taste with salt and pepper.
Transfer the chicken and asparagus to individual plates. Garnish with the olive tapenade and serve.
This is a gluten-free dish.
Olives can be easily cured and brine at home. Do you know how to cure and brine olives? It has a fleshier and buttery taste. Why don't you try it?
Jalapenos offer enough Vitamin C to meet your daily recommended intake for the day! We fused this amazing vegetable with our EVOO!