NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1.5 cups Asparagus spears

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, black pepper, and fresh lemon juice.

• 3

  Arrange the chicken thighs and trimmed asparagus spears on the baking sheet, ensuring they are spread out in a single layer.

• 4

  Pour the garlic-herb mixture over the chicken and vegetables, using your hands or tongs to coat every piece thoroughly.

• 5

  Roast for 20 to 25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure every bite is succulent and juicy.