NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

0.5 medium lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure they get a nice golden color during roasting.

• 3

  Trim the woody ends off the asparagus spears and place them on the baking sheet along with the chicken thighs.

• 4

  Drizzle the olive oil over the chicken and asparagus, then sprinkle evenly with sea salt, black pepper, oregano, and garlic powder.

• 5

  Toss everything well to coat, then arrange in a single layer, ensuring the chicken pieces are not touching.

• 6

  Squeeze the juice of the lemon half over the tray and place the lemon hull on the pan for extra aroma.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly charred.