NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash and halve the baby potatoes, and trim the tough, woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, and the juice of half a lemon.

• 4

  Place the chicken thighs and halved potatoes in a large mixing bowl and toss thoroughly with the herb oil until every surface is coated.

• 5

  Spread the chicken and potatoes onto the prepared sheet pan in a single layer, ensuring they are not overcrowded, and season with sea salt and black pepper.

• 6

  Roast for 15 minutes, then remove the pan briefly to add the asparagus spears to the remaining space.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender and browned.

• 8

  Serve immediately with a final squeeze of fresh lemon over the entire plate.