ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE
THE PAN SAUCE IN THIS RECIPE BRINGS AN ADDITIONAL LAYER OF FLAVOR TO THE DISH WITHOUT OVERWHELMING THE LIGHTER FLAVORS OF THE CHICKEN, ASPARAGUS, AND MUSHROOMS. Prep 5 min | Cook 25 min | Ready in 30 min INGREDIENTS 1 tbsp (15 mL) canola oil 8 boneless, skinless chicken thighs (4-oz./125 g each) 4 tbsp (30 mL) F avorite chicken rub 1 large onion 1 pkg (8 oz./250 g) baby portabella mushrooms 1 pint (500 mL) cherry tomatoes 1 bunch (about 1 lb./450 g) asparagus, trimmed 4 garlic cloves, pressed 1 tsp (2 mL) salt 2/3 cup (75 mL) white wine or chicken stock DIRECTIONS Preheat the oven to 425°F (220°C). Heat the oil in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked). Meanwhile, peel and cut the onio