1¾ lbs. bone-in, skinless chicken thighs
1 small lemon, juiced (about 2 tablespoon lemon juice)
2 cloves garlic, minced
2 tablespoons fresh oregano, minced
¼ teaspoon each (or less) salt & black pepper
2 lbs. asparagus, trimmed
1. Preheat oven to 350⁰F.
2. Add the chicken to a medium-sized bowl. Add the lemon juice, garlic, oregano, salt and pepper, and toss to combine.
3. Roast chicken in oven until it reaches internal temperature of 165⁰F, about 40 minutes. Once chicken thighs are cooked, remove and set aside to rest.
4. Meanwhile, steam asparagus on stovetop or in microwave to desired doneness.
5. Serve asparagus with roasted chicken thighs.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, 2 Condiments