NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken thighs

0.25 tbsp olive oil

1 cup asparagus

0.5 cup radishes

1 clove garlic

1 tsp rosemary

1 tsp thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Pat the chicken thighs thoroughly dry with paper towels to ensure the skin gets maximum crispiness.

• 3

  In a small bowl, mince the garlic, rosemary, and thyme, then combine with half of the olive oil, sea salt, and black pepper.

• 4

  Rub the herb oil mixture all over the chicken thighs, making sure to get some under the skin.

• 5

  Place the chicken on the sheet pan and roast for 15 minutes.

• 6

  While chicken is roasting, trim the woody ends off the asparagus and halve the radishes.

• 7

  Toss the asparagus and radishes with the remaining olive oil and a squeeze of lemon juice.

• 8

  Add the vegetables to the sheet pan around the chicken and roast for another 12-15 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Serve immediately with the remaining lemon wedges for an extra pop of brightness.