Lemon-Caper Chicken, Potato & Asparagus Skillet – West IGA

Ingredients

• 4 bone-in chicken thighs, skin removed
• 1/2 tsp each salt and pepper 2 mL
• 2 tbsp canola oil, divided 30 mL
• 1 onion, diced
• 3 cloves garlic, minced
• 3/4 tsp fresh thyme leaves 4 mL
• 1 tbsp all-purpose flour 15 mL
• 3/4 cup reduced sodium chicken broth 175 mL
• 1 lemon, zested and juiced
• 1 tbsp capers, drained 15 mL
• 12 White Petites Potatoes, halved
• 1 lb asparagus, ends trimmed 500 g
• 2 tbsp minced parsley 30 mL