Ingredients: 

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon lemon zest

1 tablespoon lemon juice

Salt and pepper to taste

1 bunch asparagus, trimmed

Lemon wedges for serving

 

Preparation:

Preheat the oven to 375°F (190°C).

In a bowl, mix together olive oil, minced garlic, chopped fresh thyme, chopped fresh rosemary, lemon zest, lemon juice, salt, and pepper.

Rub the olive oil and herb mixture all over the chicken thighs, including under the skin.

Place the chicken thighs on a baking sheet lined with parchment paper, skin-side up.

Arrange asparagus around the chicken thighs on the same baking sheet.

Drizzle olive oil over the asparagus and season with salt and pepper to taste.

Bake in the preheated oven for 30-35 minutes or until the chicken thighs are cooked through and the skin is crispy.

Serve the lemon garlic herb roasted chicken thighs with asparagus and lemon wedges on the side.

 

Nutritional Value (approx. per serving):

Calories: 400 kcal

Carbohydrates: 10g

Protein: 30g

Fat: 25g

Fiber: 5g

Sugar: 3g