NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper until well combined.

• 3

  Pat the chicken thighs dry with a paper towel to ensure a better roast, then place them on one side of the prepared baking sheet.

• 4

  Brush approximately half of the garlic-herb oil mixture evenly over both sides of the chicken thighs.

• 5

  Place the trimmed asparagus on the other side of the baking sheet and toss with the remaining garlic-herb oil mixture until coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and asparagus to brighten the flavors before serving.