NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels and season both sides with half of the salt, pepper, rosemary, and thyme.

• 3

  Heat half of the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 5 minutes per side until a deep golden crust forms.

• 4

  While the chicken sears, trim the woody ends from the asparagus and toss the spears on the baking sheet with the remaining olive oil, minced garlic, and the rest of the herbs.

• 5

  Place both the skillet and the baking sheet into the oven and roast for 12 to 15 minutes until the chicken is cooked through and the asparagus is tender-crisp.

• 6

  Squeeze the fresh lemon juice over the chicken and asparagus immediately before serving to brighten the savory herb flavors.