NUTRITION

SERVINGS

INGREDIENTS

1 whole bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 whole lemon

1 sprig fresh rosemary

PREPARATION

• 1

  Preheat oven to 425°F and line a baking sheet with parchment paper.

• 2

  Pat the chicken thighs dry with a paper towel to ensure the skin becomes exceptionally crispy.

• 3

  In a small bowl, whisk together the olive oil, oregano, garlic powder, salt, and pepper.

• 4

  Rub the oil mixture thoroughly over and under the skin of each chicken thigh.

• 5

  Place chicken on the baking sheet and roast for 20 minutes.

• 6

  Arrange the asparagus around the chicken, squeeze the lemon juice over the vegetables, and add the rosemary sprig.

• 7

  Roast for an additional 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before serving to keep the meat juicy.