NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp dried rosemary

1 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus spears

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs completely dry with paper towels on both sides to ensure the spice rub creates a golden-brown crust.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Arrange the chicken thighs and trimmed asparagus spears in a single layer on the prepared baking sheet.

• 5

  Brush the lemon-herb mixture generously over the chicken thighs and toss the remaining marinade with the asparagus until evenly coated.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat juicy.