NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken thighs

0.5 tbsp olive oil

1 cup asparagus

0.5 medium sweet potato

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and mince the garlic clove.

• 3

  Pat the chicken thighs completely dry with paper towels to ensure the skin becomes extra crispy.

• 4

  In a large mixing bowl, combine the chicken thighs, diced sweet potatoes, and minced garlic.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, rosemary, and thyme, tossing until everything is evenly coated.

• 6

  Place the chicken and sweet potatoes on the prepared baking sheet in a single layer, ensuring the chicken is skin-side up.

• 7

  Roast for 20 minutes in the center of the oven.

• 8

  Remove the tray, add the asparagus spears to the empty spaces, and squeeze the fresh lemon juice over the entire tray.

• 9

  Return to the oven and roast for another 10-12 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F.

• 10

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