NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure they develop a beautiful golden color during roasting.

• 3

  Trim the tough, woody ends off the asparagus spears and set them aside.

• 4

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

• 5

  Place the chicken thighs and asparagus spears on the prepared baking sheet and drizzle the lemon-herb mixture over everything, tossing well to ensure an even coat.

• 6

  Arrange the chicken in the center of the pan and spread the asparagus around the edges in a single layer to ensure even cooking.

• 7

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