Apricot Chicken with Roasted Asparagus  — Jewish Food Society

Ingredients

• 5 to 6 pounds bone-in, skin-on chicken thighs and drumsticks
• ⅓ cup olive oil
• ⅓ cup apricot preserves
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 4 garlic cloves, finely grated
• 3 pounds asparagus, ends trimmed and cut into 3-inch pieces
• ¼ cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 4 garlic cloves, smashed and peeled
• 4 thyme sprigs
• Kosher salt
• Freshly ground pepper