Name: Lemon herb roasted chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry; 7 oz asparagus, trimmed; 2 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

466 calories

Protein: 44g; 37% of calories
Carbs: 15g; 13% of calories
Fat: 26g; 50% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, dried basil, salt, and black pepper. Place the chicken thighs on a half-sheet pan and rub with half of the herb oil.
Roast the chicken alone for 10 minutes. While it roasts, toss the trimmed asparagus with the remaining herb oil.
Add the medium-thickness asparagus to the pan in a single layer around the chicken. Return the pan to the oven and roast for 12 minutes more. Done when chicken is 165°F and asparagus is tender-crisp.
Drizzle the fresh lemon juice and sprinkle the lemon zest over the hot chicken and asparagus before plating.

Nutrition

Ingredients

Instructions

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