NUTRITION

SERVINGS

INGREDIENTS

1 medium bone-in skin-on chicken thighs

0.25 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with paper towels; removing moisture is the secret to achieving that perfectly crispy skin.

• 3

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

• 4

  Drizzle half of the olive oil over the chicken thighs and rub the herb mixture evenly over the skin and the underside of the meat.

• 5

  Place the chicken thighs on the prepared baking sheet and roast in the center of the oven 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 and a pinch of salt.

• 7

  Remove the baking sheet from the oven, add the asparagus and the lemon (cut into thin rounds) around the chicken, then return to the oven.

• 8

  Roast for another 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden brown.

• 9

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute for a moist and tender result.