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Spring Chicken Roasted with Asparagus & Green Olives Delight

A vibrant dish that features roasted chicken thighs paired with tender asparagus and briny green olives, celebrating the fresh flavors of spring.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs preferably organic for the best flavor
  • 2 tablespoons olive oil extra virgin is a great choice
  • to taste Salt and pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
For the Vegetables
  • 1 bunch asparagus trimmed
  • 1 cup green olives pitted and halved; buy good-quality to enhance flavor
  • 1 medium onion sliced into wedges
  • 4 cloves garlic minced
  • 1 medium lemon Juice from 1 lemon; fresh is best
For Garnish
  • to taste Fresh parsley chopped, for garnish
  • to taste Lemon wedges for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the chicken thighs with olive oil, salt, pepper, garlic powder, and smoked paprika. Make sure each piece is well coated.
  3. In a roasting pan, arrange the sliced onions and minced garlic at the bottom. Place the seasoned chicken thighs on top, skin side up.
  4. Scatter the trimmed asparagus and halved green olives around the chicken. Drizzle everything with lemon juice.
Cooking
  1. Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden.
  2. In the last 5 minutes of roasting, switch to broil if you want extra crispy skin. Watch it closely to prevent burning.
  3. Once done, remove from the oven and allow to rest for a few minutes before serving. Garnish with fresh parsley and lemon wedges.

Notes

You can marinate the chicken in the oil and spices for extra flavor. This dish can be made gluten-free by ensuring your ingredients are gluten-free. To make it low-carb, serve over cauliflower rice. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to three months.