Chicken with Asparagus and Roasted Garlic

Chicken with Asparagus and Roasted Garlic

4 Bone-in / Skin-on Chicken Thighs

Cut off excess skin, dry with a paper towel  

Season to taste with Salt, Pepper, Garlic Powder and Onion Powder

Heat a Skillet over medium high heat add Extra Virgin Olive Oil or Oil of your choice

Place Chicken Skin side down and brown on skin side

This extra step helps to enhance the flavor.

Place the Chicken Thighs in a 9X13 Glass Baking Dish sprayed with Cooking Spray

Top with:

Fresh or Frozen Asparagus (one bag or one bunch)

Cherry or Grape Tomatoes cut in half (use as many as you like)  

1-2 Scallops diced

20 Garlic Cloves Oven Roasted (more or less to your taste)

Season with Salt, Pepper and Thyme (Fresh or Dried) to taste

Lightly drizzle with a little Extra Virgin Olive Oil

Bake 400* 45-50 Minutes or until the Chicken reaches an internal temperature of 165*

How to Roast Garlic:

Peel and cut of ends of the Garlic

Place in a Ramakin Dish or any other small oven safe dish

Drizzle with EEVO

Cover with Foil

Roast for 30 Minutes or until done

I make extra and store leftover in refrigerator for other recipes. I use within a week. 

Use more Chicken and other ingredients for additional servings. 

I serve the chicken with a side salad

Pasta, Rice, Quinoa or Couscous