NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels to ensure they develop a beautiful golden color during roasting.

• 3

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

• 4

  Place the chicken thighs and trimmed asparagus spears on the prepared sheet pan, then drizzle with the extra virgin olive oil.

• 5

  Sprinkle the herb and spice mixture evenly over the chicken and vegetables, tossing them gently to ensure everything is well-coated.

• 6

  Arrange the chicken in a single layer, ensuring the pieces are not crowded, and spread the asparagus around them.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute for maximum flavor.