NUTRITION

SERVINGS

INGREDIENTS

1 medium bone-in skin-on chicken thighs

1 cup asparagus spears

0.25 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with a paper towel to ensure the skin achieves maximum crispiness.

• 3

  In a small ramekin, combine the dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Rub the chicken thighs with half of the olive oil and the spice mixture, coating both the skin and the underside.

• 5

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

• 6

  While the chicken starts roasting, trim the woody ends off the asparagus and toss the spears with the remaining olive oil.

• 7

  Remove the baking sheet from the oven, add the asparagus and the lemon half (cut side down) to the tray.

• 8

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

• 9

  Squeeze the juice from the roasted lemon over the chicken and asparagus before serving hot.