Herb-Crusted Chicken Thigh with Roasted Asparagus
Juicy boneless, skinless chicken thighs crusted with aromatic herbs, roasted alongside tender asparagus spears with a squeeze of fresh lemon.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
- Cost: $4.87/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Low-Carb
- Low-Sodium
- Low-Sugar
- High-Protein
- Paleo
- Whole30
Tags
- roast
- sheet pan
- quick
- healthy
- savory
Ingredients
- 1 chicken thigh (boneless, skinless)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 cup asparagus spears (trimmed)
- 0.5 lemon (cut into wedges)
Instructions
- Preheat your oven to 400°F. Line a small baking sheet with parchment paper for easy cleanup.
- Pat the chicken thigh dry. In a small bowl, combine olive oil, dried thyme, garlic powder, and black pepper. Rub this mixture over both sides of the chicken thigh.
- Place the seasoned chicken thigh on one side of the prepared baking sheet. Toss the asparagus spears with any remaining herb oil mixture and place them on the other side of the baking sheet.
- Roast for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F) and the asparagus is tender-crisp. Adjust timing if your oven runs hot or cold.
- Serve immediately with a squeeze of fresh lemon from the wedges.
Nutrition (per serving)
- Calories: 339
- Protein: 30.7 g
- Carbohydrates: 9.3 g
- Fat: 21.8 g
- Fiber: 2.9 g
- Sodium: 548 mg
- Saturated Fat: 3.9 g
- Sugar: 2.1 g
- Cholesterol: 119 mg