NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.5 cup Baby potatoes

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken thighs and halved baby potatoes in a large mixing bowl and pour over two-thirds of the lemon-herb mixture, tossing until well coated.

• 4

  Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 5

  Roast in the oven for 15 minutes, then remove the pan and add the trimmed asparagus spears to the empty spaces.

• 6

  Drizzle the remaining lemon-herb mixture over the asparagus and return the pan to the oven for another 10 to 12 minutes.

• 7

  Cook until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden brown.

• 8

  Serve the chicken and vegetables immediately, drizzling any remaining juices from the pan over the top.