Allergen-Friendly Schmaltzy Lemony Chicken Thighs + Sweet Potatoes + Asparagus + Arugula Welcome to my new series called: WTF DO I MAKE FOR DINNER FOR PEOPLE WITH FOOD ALLERGIES It can be easy and delicious for everyone, I promise 😘 Schmaltzy Lemony Chicken Thighs + Sweet Potatoes + Asparagus + Arugula 3 sweet potatoes, cut into 1/2-inch wedges Extra-virgin olive oil or avocado oil Kosher sea salt Fresh ground black pepper 4 chicken thighs, bone in skin on 1 large lemon, quartered Small bunch fresh thyme 2 bunches asparagus, woody ends trimmed 2 large handfuls fresh arugula Preheat oven to 400°F and adjust 2 oven racks to accommodate the potatoes and the chicken. Line a baking sheet with parchment paper, and add sweet potatoes. Drizzle them with oil, season with salt and pepper, toss to coat, and spread them out evenly on the baking sheet. Roast for 30 minutes or until golden brown and crispy. Season chicken thighs on both sides with salt and pepper. Heat a large cast iron or oven-proof skillet over medium-high heat and add a few tablespoons of oil. Add the thighs, skin side down, and cook for about 12-15 minutes until golden brown and crisp. Flip the chicken, add the lemon and thyme, transfer the pan to the oven, and cook for another 10 minutes. Remove the chicken from the oven, and gently crush the lemons with a large spoon to release their juices. Baste the thighs with the pan juices then return them to the oven to cook for another 5 minutes. Remove the chicken from the oven and transfer to a plate to rest. Pour the pan juices into a small bowl and set aside. Return the skillet to the stovetop, it should still have some leftover juices in it. Heat the pan to medium-high heat, add another tablespoon of oil, and add the asparagus. Season with salt and pepper and sauté for about 10 minutes until they are bright green and slightly charred, tossing occasionally using tongs. ENJOY XOXO #allergenfriendly #glutenfreerecipe #dairyfree #foodallergy