NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Lemon juice

1 cup Asparagus spears

0.5 cup Baby potatoes

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, dried rosemary, dried thyme, sea salt, black pepper, and lemon zest.

• 4

  Add the chicken thighs and halved potatoes to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 5

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer, ensuring they are not crowded to allow for proper browning.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  Remove the pan briefly to add the asparagus spears, tossing them in any remaining oil on the pan, then return to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables before serving.