NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken thighs (skinless, boneless)

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

4 oz Red potatoes

1 cup Asparagus spears

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Wash and cut the red potatoes into bite-sized quarters, and trim the tough woody ends off the asparagus spears.

• 4

  In a large mixing bowl, combine the chicken thighs, potatoes, and asparagus.

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not overlapping.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 9

  Remove from the oven and squeeze the fresh lemon juice over the entire tray before serving.