INSTRUCTIONS
1
Preheat oven to 425°F. Pat chicken thighs completely dry — this is key for crispy skin. Season generously with salt and pepper.
2
Mix olive oil, lemon zest, lemon juice, garlic, thyme, and rosemary. Rub ■ of the mixture over the chicken.
3
Place chicken skin-side up on a rimmed baking sheet. Roast 20 min.
4
Toss asparagus with remaining lemon-herb mixture. Add to the pan around the chicken.
5
Roast another 10–15 min until skin is crisp and golden and chicken reaches 165°F.