NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 cup asparagus spears

0.5 medium lemon

PREPARATION

• 1

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

• 2

  Pat the chicken thighs thoroughly dry with paper towels to ensure the spices adhere and the exterior gets a golden sear.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, oregano, thyme, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken thighs and trimmed asparagus spears onto the prepared baking sheet in a single layer.

• 5

  Drizzle the herb and lemon oil mixture over the chicken and vegetables, using your hands or a brush to coat every surface evenly.

• 6

  Nestle the lemon slices among the chicken and asparagus to infuse the dish with extra citrus oils during roasting.

• 7

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

• 8

  Switch the oven to broil for the final 2 minutes of cooking to achieve a perfectly crispy, browned exterior on the chicken.