NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

12 medium asparagus spears

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Mince the garlic cloves and whisk them in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 3

  Pat the chicken thighs completely dry with a paper towel to ensure they develop a beautiful golden exterior while roasting.

• 4

  Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 5

  Place the chicken thighs on the other side of the sheet, then drizzle the herb oil mixture over both the chicken and the asparagus.

• 6

  Toss the asparagus and rub the chicken to ensure every piece is evenly coated with the aromatics.

• 7

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

• 8

  Remove from the oven and immediately squeeze the fresh lemon juice over the entire tray to brighten the flavors before serving.