NUTRITION

SERVINGS

INGREDIENTS

6.5 oz chicken thighs, bone-in, skinless

0 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tsp lemon zest

3 cloves garlic

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 tsp ground turmeric

0.5 tsp sea salt

0.25 tsp black pepper

1 bunch asparagus

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 finely chop the fresh rosemary and thyme leaves.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, turmeric, sea salt, and black pepper.

• 4

  Place the chicken thighs on the prepared baking sheet and brush half of the lemon-herb marinade evenly over both sides of the meat.

• 5

  Roast the chicken in the center of the oven for 15 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 around the chicken thighs.

• 8

  Drizzle the remaining marinade over the asparagus and toss lightly with tongs to coat.

• 9

  Return the pan to the oven and roast for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 10

  Let the chicken rest for 5 minutes before serving to allow the juices to settle.