Here is a quick, sweet-with-a-pinch-of-spicy dish for chilly, late-winter evenings when you don’t want to make much effort but still want something healthy and yummy. Everything goes in the oven at the same time, only two pans and a small bowl to clean! To reduce calories, strip off and discard the chicken skin after it is cooked.
The chicken recipe was adapted from a similar one on cheapstir.com; serves 4.
4 chicken thighs, bone-in
1/2 onion, chopped
1-2 tbsp honey
3/4 tsp garlic powder
3/4 tsp sea salt
1/2 tsp freshly cracked pepper
1/2 tsp chili powder
1/2 tsp dried rosemary
1 bunch asparagus (about 20-25 stalks); rinsed, dried, bottoms trimmed
1 tbsp extra virgin olive oil
sea salt and freshly cracked black pepper
Pre-heat oven to 375 degrees.
Line an oven-safe dish with aluminum foil and place chicken thighs in dish, separating them so they do not touch.
Sprinkle chopped onion over thighs.
In a small bowl, mix together garlic powder, chili powder, rosemary, salt and pepper; sprinkle mixture evenly over chicken.
Bake at 375 uncovered for 45 minutes.
While chicken bakes, place cleaned and trimmed asparagus in a single layer in an oven-safe dish. Drizzle olive oil evenly over asparagus; sprinkle with salt and pepper according to your taste.
After chicken has baked for 35 minutes, place asparagus in oven (it can go on the lower rack).
At 45 minutes, chicken should be well browned (chili powder may burn a little). Remove browned chicken from oven and drizzle evenly with honey. Return to oven for an additional 5 minutes.
After the additional five minutes have passed, check the asparagus; it should be bright green and give easily when inserted with the point of a knife (do not allow to brown or shrivel). Remove chicken from oven and allow to cool for a few minutes. (If needed, bake asparagus an additional 4 or 5 minutes while chicken cools.)
Remove asparagus from oven and plate, 5-6 stalks per plate, with chicken thighs.