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Herb Chicken Thighs with Potato and Asparagus

Updated: Feb 19, 2022

This hearty dinner is very filling and IC friendly!


6-8 Chicken thighs Baking bag 2 TBSP avocado oil

3 sprigs of fresh rosemary 3 sprigs of fresh thyme Butter- 1⁄2 c softened Garlic - 6 cloves Parmesan - 1⁄4 cup

Red potatoes Asparagus


1. In a separate bowl, mix butter, garlic and Parmesan together and set aside. 2. Rub each chicken thigh with oil and rub the butter mixture all over each thigh, you can even stuff some of the butter mixture under the skin of the thigh. 3. Place all thighs in the baking bag along with rosemary, thyme, cut red potatoes and asparagus surrounding the chicken. Seal the bag. 4. Place in a preheated oven of 375 for 30-45 minutes until thighs are fully cooked.

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