NUTRITION

SERVINGS

INGREDIENTS

1 large chicken legs

0.5 tbsp 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 bunch asparagus

0.5 medium 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 legs thoroughly dry with paper towels to ensure the skin achieves maximum crispiness during roasting.

• 3

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

• 4

  Rub the herb oil mixture generously over the chicken legs, ensuring you coat all sides and even under the skin if possible.

• 5

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

• 6

  While the chicken is roasting, trim the woody ends off the asparagus spears.

• 7

  Remove the baking sheet from the oven and arrange the asparagus in a single layer in the remaining space, tossing them lightly in the rendered chicken fat.

• 8

  Return the tray to the oven and continue roasting for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Remove from the oven and squeeze the fresh lemon juice over the chicken and asparagus before serving hot.