NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken thighs

0.5 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

1 medium Lemon

1 cup Asparagus spears

1 tsp Fresh rosemary

PREPARATION

• 1

  Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs thoroughly dry with paper towels to ensure the skin achieves maximum crispiness.

• 3

  In a small bowl, whisk together the olive oil, sea salt, black pepper, dried oregano, garlic powder, and chopped fresh rosemary.

• 4

  Rub the herb and oil mixture evenly over the chicken thighs, ensuring the skin is well-coated.

• 5

  Place the chicken on the prepared baking sheet and arrange thin slices of the lemon around the chicken pieces.

• 6

  Roast the chicken for 20 minutes in the center of the oven.

• 7

  Remove the tray and add the asparagus spears, tossing them lightly in the rendered juices from the chicken.

• 8

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