CHICKEN - ROAST - Lemon Rubbed Chicken With Asparagus and Mushrooms

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Lemon Rubbed Chicken With Asparagus and Mushrooms WSJ Serves: 4
½	lemon, seeded and finely chopped, plus juice of ½ lemon
1 tablespoon	finely chopped parsley leaves
2½ tablespoons	olive oil
	Salt
	freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 2 pounds total)
½ pound	asparagus, trimmed
2 cups	morels or other wild mushrooms, (about ½ pound), cleaned, trimmed and cut into bite-size pieces
Leaves from 1 sprig rosemary
½ teaspoon	chopped thyme leaves
1 tablespoon	butter, cut into small pieces
3 cups	watercress
1 tablespoon	oregano, finely chopped

1. Preheat oven to 450 degrees and place one oven rack on top and another in the middle.

2. Make lemon marinade: In a medium bowl, combine chopped lemon, parsley and ½ tablespoon olive oil. Season with salt and pepper to taste.

3. Place chicken, skin-side down, on a baking sheet, and rub all over with marinade. Roast chicken on oven’s floor until skin has browned, 10-15 minutes. Flip chicken, transfer to top rack and roast until meat cooks through, about 15 minutes more.

4. Meanwhile, on another baking sheet, toss asparagus with 1 tablespoon oil, salt and pepper. On a third baking sheet, toss mushrooms with rosemary, thyme and a pinch of salt. Top with butter, dividing evenly among mushrooms.

5. Roast asparagus and mushrooms on center rack until fork tender and lightly blistered, about 15 minutes. Remove vegetables from oven. Once asparagus is cool enough to handle, cut into bite-size pieces.

6. In a large mixing bowl, toss asparagus, mushrooms and their roasting juices with watercress. Season salad lightly with remaining oil, lemon juice, oregano, salt and pepper. Serve roasted chicken alongside asparagus-mushroom salad.

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