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Lemon Herb Roasted Chicken Thighs with Spring Asparagus

Est. Cost: $10.50 | $2.63 per person

MediterraneanEasyPrep: 15 minCook: 30 minServes: 4

Juicy boneless chicken thighs roasted with bright lemon, garlic, and herbs alongside fresh spring asparagus.

Ingredients

  • 2 lb Bowl & Basket Boneless Chicken Thighs (On Sale: $3.49 lb)

  • 1 lb fresh asparagus (On Sale: $1.99 lb)

  • 2 lemons (On Sale: 2/$1)

  • 3 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • Salt and pepper to taste

Directions

Step 1: Preheat oven to 425 degrees F.

Step 2: Pat chicken thighs dry with paper towels and season generously with salt, pepper, oregano, and thyme.

Step 3: Juice one lemon and slice the other into thin rounds.

Step 4: Toss chicken with olive oil, lemon juice, and minced garlic in a large bowl.

Step 5: Arrange chicken thighs on a sheet pan.

Step 6: Trim asparagus and arrange around the chicken. Drizzle with olive oil and season with salt and pepper.

Step 7: Lay lemon slices over the chicken and asparagus.

Step 8: Roast for 30-35 minutes until chicken reaches 165 degrees F and asparagus is tender.

Step 9: Let rest 5 minutes before serving.

Chef's Tip: For extra crispy skin, broil for the last 2-3 minutes of cooking.

Serve with Steamed rice or crusty bread.

Sale Prices Valid March 29, 2026 to April 4, 2026

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