NUTRITION

SERVINGS

INGREDIENTS

1.25 large chicken thighs

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 tbsp lemon juice

1 tsp lemon zest

1 cup asparagus spears

0.5 cup sweet potato cubes

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the lemon juice, lemon zest, dried oregano, garlic powder, and half of the olive oil.

• 3

  Pat the chicken thighs dry with a paper towel to ensure the exterior gets a nice crust, then rub them thoroughly with the lemon-herb mixture and half of the salt and pepper.

• 4

  Toss the sweet potato cubes in the remaining olive oil, salt, and pepper, then spread them onto the prepared sheet pan.

• 5

  Place the chicken thighs on the pan alongside the potatoes and roast for 15 minutes.

• 6

  Add the asparagus spears to the pan, tossing them slightly in the juices from the chicken.

• 7

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

• 8

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