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Ingredients
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Main Ingredients
Side Ingredients
Method
Main Preparation
- 1
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper to create the marinade. Add the boneless chicken thighs and ensure they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Chicken
Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
Side Preparation
- 3
Prepare the Asparagus and Tomatoes
While the chicken is baking, snap the tough ends off the asparagus. Toss the asparagus and cherry tomatoes in olive oil and balsamic vinegar, and sprinkle with salt and pepper. Spread them on another baking sheet.
- 4
Roast the Vegetables
Add the asparagus and cherry tomatoes to the oven during the last 10-15 minutes of the chicken's cooking time. Roast until tender and slightly charred.
- 5
Add Parmesan
In the last five minutes of roasting, sprinkle the roasted vegetables with Parmesan cheese and return to the oven to melt.