NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken thighs

1.5 cups asparagus

0.5 tsp olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the skin gets extra crispy during roasting.

• 3

  In a small bowl, combine the sea salt, black pepper, garlic powder, chopped rosemary, and thyme.

• 4

  Rub the chicken thighs with half of the olive oil, then coat thoroughly with the herb seasoning blend on all sides.

• 5

  Place the chicken on the prepared baking sheet and roast for 15 minutes.

• 6

  While chicken roasts, toss the asparagus with the remaining olive oil and a small pinch of salt.

• 7

  Add the asparagus and the lemon half to the baking sheet and roast for another 12-15 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Squeeze the roasted lemon juice over the chicken and vegetables just before serving.