NUTRITION

SERVINGS

INGREDIENTS

1 medium chicken thighs

0.25 tbsp extra virgin olive oil

3 oz baby potatoes

1 cup asparagus spears

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with a paper towel to ensure the skin gets extra crispy.

• 3

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

• 4

  Halve the baby potatoes and toss them in a small portion of the herb oil, then spread them onto the sheet pan.

• 5

  Rub the remaining herb oil mixture over and under the skin of the chicken thighs and place them on the pan next to the potatoes.

• 6

  Roast for 20 minutes, then remove the pan and add the trimmed asparagus spears to the remaining space.

• 7

  Drizzle the lemon juice over the asparagus and return the pan to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

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