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