NUTRITION

SERVINGS

INGREDIENTS

1 whole bone-in skin-on chicken thighs

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 garlic powder

1 cup asparagus spears

0.5 cup cubed sweet potato

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, combine the sea salt, black pepper, dried rosemary, and garlic powder.

• 4

  Place the cubed sweet potatoes on one side of the baking sheet and toss with half of the olive oil and a pinch of the herb seasoning.

• 5

  Rub the remaining olive oil and herb mixture all over the chicken thighs, making sure to get some under the skin.

• 6

  Arrange the chicken on the baking sheet and roast for 15 minutes.

• 7

  Add the asparagus spears to the tray, tossing them in the remaining juices, and roast for another 12-15 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before serving to keep the meat juicy.