Mediterranean Chicken & Asparagus Roast
Transform bone-in, skin-on chicken thighs and asparagus with garlic, oregano, and lemon for a quick, nutritious Mediterranean dish. Easy to prepare and perfect for weeknight dinners.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C)
- In a large bowl, combine chicken thighs, olive oil, minced garlic, oregano, lemon juice, salt, and pepper. Coat the chicken well
- Add trimmed asparagus, toss to coat with the marinade
- Transfer everything to a parchment-lined baking sheet, arranging in a single layer
- Roast for 30 minutes, or until chicken reaches 165°F (74°C) and asparagus is tender
- Allow to rest for a few minutes before serving
Notes
Chicken thighs are recommended for remaining juicy during roasting compared to breasts
Ensure asparagus is of similar thickness for even cooking
Marinate the chicken overnight for an extra burst of flavor
Add bell peppers or cherry tomatoes for additional vegetables
Replace asparagus with zucchini or cauliflower for a low-carb option
Avoid overcrowding the baking sheet to prevent steaming and ensure proper roasting
Ensure asparagus is of similar thickness for even cooking
Marinate the chicken overnight for an extra burst of flavor
Add bell peppers or cherry tomatoes for additional vegetables
Replace asparagus with zucchini or cauliflower for a low-carb option
Avoid overcrowding the baking sheet to prevent steaming and ensure proper roasting