NUTRITION

SERVINGS

INGREDIENTS

1.25 medium bone-in skin-on chicken thighs

1 cup asparagus

0.5 tsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs thoroughly dry with paper towels to ensure the skin becomes exceptionally crispy during roasting.

• 3

  Mince the garlic, rosemary, and thyme finely, then combine them in a small bowl with the extra virgin olive oil.

• 4

  Rub the garlic-herb oil mixture under and over the skin of the chicken thighs, then season both sides with sea salt and black pepper.

• 5

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

• 6

  Trim the woody ends off the asparagus and add the spears to the baking sheet, tossing them lightly in the rendered chicken fat for flavor.

• 7

  Continue roasting for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 8

  Squeeze the fresh lemon juice over the chicken and vegetables just before serving to brighten the savory herb notes.