Sheet Pan Lemon Herb Roasted Chicken and Asparagus

Ingredients

• about 680 g Boneless, skinless chicken thighs
• about 450 g Asparagus, trimmed
• 3 tbsp Olive oil
• 1 medium Lemon, zested and juiced
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Line a large baking sheet with parchment paper.
2. 2In a large bowl, toss the chicken thighs with 2 tablespoons of olive oil, lemon zest, garlic powder, oregano, thyme, salt, and pepper. Ensure chicken is evenly coated.
3. 3Arrange the seasoned chicken thighs in a single layer on one side of the prepared baking sheet.
4. 4In the same bowl (no need to wash), toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper.
5. 5Spread the asparagus in a single layer on the other side of the baking sheet.
6. 6Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/74°C) and the asparagus is tender-crisp and slightly charred.
7. 7Before serving, check the poultry with a food thermometer: its internal temperature must reach at least 74°C. Continue cooking if it has not reached that temperature; colour and the estimated cooking time are not enough.
8. 8Garnish with fresh chopped parsley before serving.

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