NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken thighs

0.5 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

10 medium asparagus spears

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Pat the chicken thighs very dry with paper towels; moisture is the enemy of crispy skin.

• 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 generously under the skin and over the surface of the chicken thighs.

• 5

  Place the chicken on the prepared baking sheet and roast for 15 minutes.

• 6

  While the chicken starts roasting, trim the woody ends off the asparagus and toss the spears and cherry tomatoes with the remaining olive oil and lemon zest.

• 7

  Remove the pan from the oven, arrange the vegetables around the chicken, and return to the oven for another 12-15 minutes.

• 8

  Roast until the chicken reaches an internal temperature of 165°F and the skin is golden brown.

• 9

  Squeeze the fresh lemon juice over the chicken and vegetables before serving warm.