Ingredients:

  • 2 bone-in, skin-on chicken thighs (approx. 6oz each)
  • 1 bunch thin asparagus, woody ends trimmed
  • 1 medium lemon, half sliced into rounds and half juiced
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F.
  2. Pat chicken thighs dry with paper towels until the skin feels tacky.
  3. Mix the herb rub. Combine the olive oil, minced garlic, rosemary, thyme, paprika, salt, pepper, and lemon juice in a small bowl.
  4. Coat the chicken. Rub the herb mixture thoroughly under and over the skin of the thighs.
  5. Place chicken on the sheet. Arrange them skin side up on the preheated baking sheet until they start to sizzle.
  6. Roast the chicken. Bake for 25 minutes until the skin begins to turn golden brown.
  7. Prep the asparagus. Toss the trimmed asparagus with the lemon slices and a tiny pinch of salt.
  8. Add the greens. Move the chicken to one side and add the asparagus and lemon rounds to the sheet.
  9. Finish roasting. Bake for another 12 to 15 minutes until the chicken hits 165°F and asparagus is tender.
  10. Rest the meat. Remove from the oven and let the chicken sit for 5 minutes.