NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1.5 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup baby potatoes

1 cup asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

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

• 3

  Place the chicken thighs and halved baby potatoes in a large bowl and pour two-thirds of the lemon-herb marinade over them, tossing to ensure everything is evenly coated.

• 4

  Spread the chicken and potatoes onto the prepared sheet pan in a single layer, ensuring they are not overcrowded.

• 5

  Roast in the oven for 15 minutes. While roasting, toss the trimmed asparagus spears with the remaining marinade.

• 6

  Remove the pan from the oven, add the asparagus spears to the empty spaces, and return to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.