1 Sheet Mediterranean Chicken Thighs & Marinated Asparagus

Ingredients:

  • 1 lb of chicken thighs
  • 2 TBSP of paprika
  • 2 TSP of salt & pepper
  • 1 TBSP of olive oil
  • 5-7 garlic cloves, finely chopped
  • 1/4 cup of chopped parsley
  • 1/4 cup of chopped basil
  • 1 TBPS of olive juice
  • 1 lemons worth of lemon juice
  • 1/2 of a red onion, roughly chopped
  • 8 oz of cherry tomatoes
  • 1/4 cup of kalamata olives
  • 1/4 cup of green olives
  • 1 lb of asparagus, chopped into equal parts
  • 1 TBSP of olive oil
  • S&P to taste
  • 1/2 lemons worth of lemons juice
  1. Marinate chicken. In large bowl, add chicken thighs (skinless if that’s your preference). Cover completely in paprika, salt and pepper, olive oil, garlic, parsley, basil, olive juice and lemon juice. Mix chicken so each piece is completely covered.
  2. Allow chicken to marinate for at least one hour.
  3. Marinate Asparagus. Add roughly chopped asparagus into a bowl. Add olive oil, lemon juice and S&P.
  4. Mix until fully incorporated, cover and allow to sit in fridge for at least an hour.
  5. First round of cooking. Heat oven to 350. Line baking sheet with parchment paper and add chicken evenly spaced around the tray.
  6. Add red onions and olives around the chicken.
  7. Bake at 350 for 20 minutes.
  8. Second round of cooking. Remove tray from oven and increase heat to 400.
  9. Add cherry tomatoes evenly around the chicken.
  10. Bake at 400 for 5-7 minutes or until chicken is cooked through. Optional, heat oven to a broil at last 2 minutes to create extra crispy texture.
  11. Finishing touches. Remove from oven. Add marinated asparagus around chicken. Top with extra basil and parsley.