NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken thighs

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

1.5 cups asparagus

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken thighs thoroughly dry with paper towels; removing moisture is the secret to achieving that golden, crispy skin.

• 3

  In a small ramekin, combine the olive oil, minced rosemary, thyme, sea salt, and black pepper.

• 4

  Rub the herb oil mixture evenly over the chicken thighs, ensuring the skin is well-coated.

• 5

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

• 6

  While the chicken is roasting, snap the woody ends off the asparagus and mince the garlic clove.

• 7

  Carefully remove the pan from the oven, add the asparagus and garlic to the pan, and toss them in the rendered chicken fat.

• 8

  Return the pan to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

  Finish the dish by squeezing the fresh lemon juice over the chicken and vegetables before serving.