Slow Roasted Rosemary Chicken with Asparagus
3.3g
Net Carbs
30.2g
Protein
13.9g
Fat
3.4g
Fiber
269
Calories
Ingredients:
- 2 cloves Garlic
- 2 tablespoons Olive Oil
- 32 spear, large (7-1/4" to 8-1/2") Asparagus
- 24 oz with bone and skins Chicken Breast
- 1 teaspoon Rosemary
Directions:
- Preheat oven to 300°F. Prepare a sheet pan with aluminum foil. Set aside.
- Mince 1 clove of garlic and fresh minced rosemary then blend together with 1 Tbsp olive oil, salt and freshly ground black pepper to make a paste. Coat the chicken breasts with the paste then roast for one hour on the sheet pan.
- While the chicken cooks, prepare the asparagus by cutting off the hard/root end. Toss with the remaining 1 Tbsp olive oil and minced remaining clove of garlic, season with salt and freshly ground black pepper. During the last 15 minutes the chicken cooks add the asparagus to the same pan and continue to bake until the chicken is no longer pink in the center and the juices run clear. Remove the bone from the chicken before serving.
