NUTRITION

SERVINGS

INGREDIENTS

1 medium chicken thighs (bone-in, skin-on)

0.5 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp garlic powder

0.5 whole lemon

3 oz baby potatoes

1 cup asparagus spears

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a bowl, toss the halved baby potatoes with half of the olive oil, sea salt, and black pepper.

• 4

  Rub the chicken thighs with the remaining olive oil, dried rosemary, garlic powder, and the rest of the salt and pepper.

• 5

  Place the chicken thighs and potatoes on the prepared baking sheet, then top each chicken thigh with a thin slice of lemon.

• 6

  Roast in the center of the oven for 20 minutes.

• 7

  Add the trimmed asparagus spears to the baking sheet, tossing them lightly in the natural juices released by the chicken.

• 8

  Continue roasting for another 12-15 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

  Garnish with freshly chopped parsley and serve immediately while the skin is hot and crunchy.