NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken thighs

1 cup asparagus

1 tsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with a paper towel to ensure the skin becomes extra crispy during roasting.

• 3

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

• 4

  Rub the chicken thighs with half of the olive oil and then coat them thoroughly with the prepared herb and garlic mixture.

• 5

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

• 6

  Toss the asparagus with the remaining olive oil and add them to the baking sheet in a single layer around the chicken.

• 7

  Slice the lemon into thin rounds and place them over the chicken and asparagus for infused flavor.

• 8

  Roast for another 12-15 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.