NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken thighs, potatoes, and asparagus on the prepared baking sheet and pour the lemon-herb mixture over them, tossing well to ensure every piece is coated.

• 5

  Spread the ingredients into a single layer, ensuring the chicken thighs are not overlapping to allow for even browning.

• 6

  Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat juicy.