NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken thighs (skin-on, bone-in)

0.25 cup Jasmine rice

1 cup Asparagus (trimmed)

1 tsp Olive oil

1 tsp Garlic (minced)

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

• 3

  In a small saucepan, combine the rice and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 4

  Pat the chicken thighs completely dry with paper towels to ensure the skin becomes perfectly crispy during roasting.

• 5

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Rub the herb oil mixture thoroughly over the chicken thighs, making sure to get some under the skin for maximum flavor.

• 7

  Place the chicken thighs on the prepared baking sheet and roast in the oven for 15 minutes.

• 8

  While the chicken starts roasting, lightly mist the asparagus with a tiny touch of oil and a pinch of salt.

• 9

  Add the asparagus to the baking sheet with the chicken and continue roasting for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 10

  Remove from the oven, let the chicken rest for 3 minutes, and serve alongside the fluffed jasmine rice and roasted asparagus.