NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup baby potatoes

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  In a large mixing bowl, combine the chicken thighs, potatoes, and asparagus.

• 4

  Drizzle with olive oil and lemon juice, then sprinkle with oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in the oil and seasonings.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken pieces are not touching for maximum crispness.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving.