Roasted Lemon Garlic Chicken is tender, juicy chicken thighs baked to perfection with fresh asparagus and artichoke hearts—all drizzled with a delicious garlicky lemon sauce.
I’ve officially done the impossible, friends. I have made early-morning exercise a lifestyle. The girl in me who would sleep until 10:00 if she could has started to get up at 5:00 in the morning to work out. I’d heard about people who made that a habit and always thought they were insane. Now I’m one of them. With a family trip to Florida coming up next month and the pressure to lose some extra pounds in time growing stronger by the day, I have actually started working out after work, too. OHMAGAH. It’s utter craziness in here. And because losing weight means working out AND eating right, we’ve been cutting back on carbs where we can.
Now I’ll admit that many low-carb meals leave me longing for some rice, or some potatoes, or some pasta. But this Roasted Lemon Garlic Chicken hits the spot and guess what? There are no carbs in sight. Don’t even miss those suckers. This recipe is pretty much my new crush. Picture this: chicken thighs are baked to tender, juicy perfection and roasted with fresh asparagus spears and artichoke hearts—all drizzled with a garlicky lemon sauce. CAN’T. EVEN. And if you’re thinking leftovers would make a great lunch the next day, you’re right. AMAZING. The hubs even texted me to confirm what I already knew—they were delicious. So if you’re looking for a new way to amp up your chicken game and are cutting back on carbs, this Roasted Lemon Garlic Chicken is your new BFF.
- 3 Tbsp olive oil, divided
- 1 lb bone-in chicken thighs
- 1 lemon (half of it juiced and the other half thinly sliced)
- 3 garlic cloves, minced
- 1 tsp oregano
- Salt and pepper to taste
- 1 12-oz jar marinated artichoke hearts
- ½ lb asparagus. trimmed and cut into thirds
- Preheat oven to 425 degrees.
- Spread 1 Tbsp olive oil onto a baking sheet, making sure to coat the entire base.
- Place the chicken thighs, skin side down, on sheet and bake for 15 minutes.
- Meanwhile, in a large bowl, combine the remaining 2 Tbsp olive oil, lemon juice, garlic, oregano, salt and pepper, and full contents of the jar of artichoke hearts (including the marinade). Stir to combine. Add asparagus and toss to coat.
- After 15 minutes, flip the chicken breasts and arrange the asparagus mixture around the thighs. Place the lemons on the chicken thighs and evenly around the pan. Bake for an additional 15 minutes. Enjoy!
