- 4 chicken thighs and legs
- 2-4 cloves crushed garlic
- 1 bunch rosemary
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- salt and pepper
- Avocado (option)
Preheat oven to 425 degrees F.
Warm the garlic, rosemary and olive oil together in a small pan to blend the flavors, about 3-5 minutes. Cool the oil and add the lemon juice. Dip the chicken thighs and legs in the olive oil and garlic mixture.
Place in a shallow baking dish or tray and
Bake the chicken in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear about 160 degree internal temperature.
In a separate roasting pan spread out the asparagus, drizzle with olive oil, salt and pepper. Roast 12-18 minutes or until cooked.
Serve while hot with potatoes or avocados