NUTRITION

SERVINGS

INGREDIENTS

1 large chicken thighs (bone-in, skin-on)

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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 (220°C) and line a small baking sheet with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the skin gets maximum crispiness.

• 3

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

• 4

  Rub the herb oil mixture all over the chicken thighs, making sure to get some under the skin as well.

• 5

  Place the chicken on the prepared baking sheet and roast for 20 minutes.

• 6

  While the chicken is roasting, trim the woody ends off the asparagus spears.

• 7

  Remove the tray from the oven, add the asparagus to the pan, and toss them in the juices released by the chicken.

• 8

  Return the tray to the oven and roast for another 10-15 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy.

• 9

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