Roasted Rosemary and Thyme Chicken served with Asparagus and Green Peas
You can not go wrong when you combine the rosemary, thyme, and garlic with any vegetable or a meat. They add an amazing flavor and aroma.
In this dish, I decided to use chicken thighs. I left the skin on to enhance the flavor of the tender meat and give that nice crispy skin texture with each bite.
This seasoned roasted chicken thighs pairs perfectly with an asparagus and green peas which bring a load of good nutrition to the table. Asparagus and green peas are full of minerals, vitamins, and fiber making this dish nutritious, healthy, and delicious.
Ingredients:
Two pounds of chicken thighs with the skin (about four small thighs total)
½ teaspoon of turmeric
One teaspoon of ginger
½ teaspoon of salt
½ teaspoon of black pepper
Two teaspoons of dry thyme
Two teaspoons of dry rosemary
One tablespoon of extra virgin olive oil
One whole head of garlic
Bundle of asparagus
12 oz of frozen green peas
Fresh rosemary and thyme to garnish (optional)
Direction:
To Prepare the chicken:
Clean the chicken well under running water and remove any excess fat. Keep the skin on. Let drain.
In a bowl, add all the spices and herbs: turmeric, salt, black pepper, ginger, rosemary, thyme, and olive oil.
Preheat the oven to 385 degrees Fahrenheit or 196 degrees Celsius.
Place the chicken thighs in a baking pan and rub the mixture in very well. Make sure put some of the mixture between the skin and meat. Just like this
Peel each individual garlic clove, (don’t dice) and add to the chicken along with 4 tablespoons of water. BE CAREFUL when you pour the water. Make sure you do not wash off the spices and herbs. Try to pour it on the side of the pan.
Place the baking pan in the oven and let roast for about 30 to 40 minutes until the skin is brown and the meat is tender, just like
Preparing asparagus and green peas:
Clean the asparagus and remove the tough ends.
In a pan over a medium heat, add 4 cups of water and a pinch of salt, bring to boil and add the asparagus. Let cook for 4 minutes.
While the asparagus is cooking, prepare an icy bath by adding a few ice cubes into few cups of water. Set the icy bath aside.
When the asparagus turns bright and vibrant green, remove it from the boiling water and put it into the icy water bath to shock it and to stop the cooking process.
Once the asparagus is cool, drain the water and set the asparagus aside.
Place the frozen green peas in a skillet over a medium heat. Add one tablespoon of extra virgin olive oil and a pinch of salt and pepper. Let cook for 5 to 7 minutes until tender. Make sure not to overcook.
By this time, the chicken should be done.
To serve, place the chicken thigh on a plate of your choice. Then add the roasted garlic, green peas, and asparagus. Garnish with fresh rosemary and thyme. Enjoy!