NUTRITION

SERVINGS

INGREDIENTS

1 whole chicken thighs

1 tsp extra virgin olive oil

1 cup asparagus spears

1 tsp lemon zest

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) 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, lemon zest, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Rub the herb and lemon mixture all over the chicken thighs, making sure to coat the skin and the underside of the meat.

• 5

  Place the chicken on the prepared baking sheet and roast for 15 minutes.

• 6

  While the chicken roasts, trim the woody ends off the asparagus spears.

• 7

  Add the asparagus to the baking sheet, tossing them lightly in the juices from the chicken, and place the rosemary sprig on top.

• 8

  Continue roasting for another 12-15 minutes until the chicken skin is golden and the internal temperature reaches 165°F.

• 9

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