NUTRITION

SERVINGS

INGREDIENTS

1 large bone-in skin-on chicken thighs

0 tbsp extra virgin 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 for easy cleanup.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the skin achieves a perfect golden crunch.

• 3

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

• 4

  Rub the herb oil mixture thoroughly over both sides of the chicken thighs and place them on the prepared baking sheet.

• 5

  Thinly slice half of the lemon and arrange the slices along with the fresh rosemary around the chicken pieces.

• 6

  Roast the chicken for 20 minutes, then remove the pan and add the trimmed asparagus spears, tossing them lightly in the rendered juices.

• 7

  Return the pan to the oven and roast for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.