NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp olive oil

0.5 whole lemon

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

3 oz sweet potato

PREPARATION

• 1

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

• 2

  Cube the sweet potato into 1/2-inch pieces and trim the tough, woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, sea salt, and black pepper.

• 4

  Place the chicken thighs, sweet potato cubes, and asparagus on the prepared baking sheet.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure everything is evenly coated.

• 6

  Spread the ingredients out into a single layer, making sure the chicken thighs are not crowded so they can crisp up properly.

• 7

  Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Optional: Turn the oven to broil for the last 2 minutes of cooking to achieve a deeper golden-brown finish on the chicken.