I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
3
Cut the baby potatoes in half and add them to a sheet pan. Make sure that potatoes are all uniform in size.
View More
3
Add the pearl onions and then toss them with olive oil and season them generously with kosher salt and freshly ground black pepper.
View More
3
To the potatoes and pearl onions, add the chicken thighs Roast for 20 minutes.
View More
3
To prep the asparagus, remove the woody bottoms and then cut the remaining stalks into 2 inch segments.
View More
3
Toss the asparagus segments with olive oil and salt and pepper and set aside.
View More
3
Make the herb butter by combining room temperature butter with lemon zest, garlic, and chopped fresh mint, chives, and tarragon and season well with salt and pepper.
View More
3
Remove the sheet pan from the oven and add the asparagus and return to the oven for 5 minutes. Add the peas and return to the oven for an additional 5 minutes.
View More
3
Remove from the oven and add dollops of the herb butter onto everything. Once the butter has had a chance to melt a bit, toss the vegetables.
View More
3
Bring the sheet pan to the table with a stack of plates and your loved ones and ENJOY!
View More