NUTRITION

SERVINGS

INGREDIENTS

7.75 oz chicken thighs (bone-in, skin-on)

0 tsp 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 tbsp fresh parsley

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 paper towels to ensure the skin achieves maximum crispiness.

• 3

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

• 4

  Place the chicken thighs on the prepared baking sheet and brush the skin side with the extra virgin olive oil.

• 5

  Sprinkle the herb seasoning mixture evenly over the chicken, rubbing it into the skin.

• 6

  Slice the lemon into thin rounds and tuck them around and slightly under the chicken pieces.

• 7

  Roast the chicken for 20 minutes in the center of the oven.

• 8

  Remove the sheet briefly to add the trimmed asparagus spears, tossing them gently in the rendered chicken fat on the pan.

• 9

  Return to the oven for another 10 to 15 minutes until the chicken skin is golden and the internal temperature reaches 165°F.

• 10

  Garnish with freshly chopped parsley and serve immediately while the skin is hot and crackling.