NUTRITION

SERVINGS

INGREDIENTS

1 medium bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 medium lemon

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, mix together the sea salt, black pepper, dried oregano, and garlic powder to create a dry rub.

• 4

  Place the chicken thighs on the baking sheet, drizzle with two-thirds of the olive oil, and rub the spice blend thoroughly into the skin.

• 5

  Roast the chicken for 15 minutes in the center of the oven to start rendering the fat.

• 6

  While the chicken roasts, toss the asparagus spears in a bowl with the remaining olive oil and a small pinch of the seasoning.

• 7

  Arrange the asparagus in a single layer around the chicken and continue roasting for another 10-12 minutes until the chicken is cooked through.

• 8

  Remove the pan from the oven, squeeze the juice of the fresh lemon over everything, and let the chicken rest for 5 minutes before serving.