NUTRITION

SERVINGS

INGREDIENTS

1 large chicken legs

0.25 tsp olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1.5 cups asparagus spears

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken legs thoroughly dry with paper towels to ensure the skin becomes perfectly crispy.

• 3

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

• 4

  Rub the herb oil mixture all over the chicken legs, making sure to coat both sides evenly.

• 5

  Place the chicken on the prepared baking sheet and roast for 20 minutes.

• 6

  While the chicken roasts, trim the woody ends off the asparagus and toss the spears with half of the lemon juice.

• 7

  Add the asparagus to the baking sheet around the chicken and roast for another 15 to 20 minutes until the chicken reaches 165°F.

• 8

  Remove from the oven and drizzle the remaining fresh lemon juice over the chicken and charred asparagus before serving.