NUTRITION

SERVINGS

INGREDIENTS

1 large chicken thighs, bone-in skinless

0.5 cup baby potatoes

1 cup asparagus spears

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel and place them on one side of the prepared pan.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Brush half of the lemon-herb mixture over the chicken thighs, ensuring they are evenly coated.

• 5

  Arrange the halved baby potatoes on the other side of the pan and drizzle with half of the remaining oil mixture.

• 6

  Roast for 20 minutes, then remove the pan and add the asparagus spears, drizzling them with the final bit of the herb oil.

• 7

  Return the pan to the oven and roast for another 12-15 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Garnish with fresh chopped parsley and an extra squeeze of lemon before serving.