Name: Lemon herb roasted chicken with asparagus
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 8 oz bone-in chicken thighs with skin, patted dry; 7 oz asparagus, trimmed, medium spears 1/2 inch thick; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp lemon juice; 2 1/4 tsp fresh thyme, leaves stripped; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

541 calories

Protein: 43g; 31% of calories
Carbs: 15g; 11% of calories
Fat: 35g; 58% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 425°F. In a small bowl, mix half the olive oil, half the garlic, the lemon zest, thyme, and half the salt and pepper. Rub the mixture over the chicken thighs. Place the chicken on a half-sheet pan, skin-side up. Roast for 20 minutes.
Toss the asparagus with the remaining olive oil, garlic, salt, and pepper. Arrange the spears in a single layer on the pan around the chicken. Roast for 12 minutes more until the chicken skin is deep golden and the asparagus is tender and lightly browned at the tips. Done when skin is deep golden and opaque to the bone, 175°F.
Drizzle the lemon juice over the chicken and asparagus. Transfer everything to a plate to serve.

Nutrition

Ingredients

Instructions

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