NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken thighs (boneless, skinless)

1 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Lemon

1 cup Asparagus spears

0.5 cup Baby potatoes

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the halved baby potatoes with half of the olive oil, a pinch of salt, and a pinch of pepper.

• 3

  Spread the potatoes onto the baking sheet and roast for 10 minutes to give them a head start.

• 4

  While the potatoes are roasting, finely chop the rosemary and thyme and mince the garlic clove.

• 5

  In a small bowl, whisk together the remaining olive oil, garlic, rosemary, and thyme.

• 6

  Pat the chicken thighs dry with a paper towel and coat them thoroughly with the herb-oil mixture, seasoning with the remaining salt and pepper.

• 7

  Remove the baking sheet from the oven and move the potatoes to one side; add the chicken thighs and trimmed asparagus spears to the empty space.

• 8

  Thinly slice the lemon and place the rounds directly on top of the chicken and asparagus for maximum flavor infusion.

• 9

  Return the sheet to the oven and roast for an additional 20-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 10

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute for a moist and tender result.