NUTRITION

SERVINGS

INGREDIENTS

1 large chicken thighs (bone-in, skin-on)

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.5 whole lemon

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels to ensure the skin becomes extra crispy during roasting.

• 3

  In a small bowl, whisk together the sea salt, black pepper, dried rosemary, dried thyme, and garlic powder.

• 4

  Rub the chicken thighs with half of the olive oil, then coat them thoroughly on all sides with the herb seasoning blend.

• 5

  Place the chicken thighs on the prepared baking sheet and roast for 20 minutes.

• 6

  While the chicken is roasting, toss the asparagus spears with the remaining olive oil and a small pinch of salt.

• 7

  Add the asparagus and lemon slices to the baking sheet and continue roasting for another 10-15 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.