Herb Chicken Thighs with Potato and Asparagus

This hearty dinner is very filling and IC friendly! From callieknutrition.com.

Herb Chicken Thighs with Potato and Asparagus


Ingredients:

6-8 chicken thighs
Baking bag
2 tablespoon avocado oil
3 sprigs of fresh rosemary (equals 1 teaspoon dried)
3 sprigs of fresh thyme (equals 1 teaspoon dried)
Butter- 1⁄2 c softened
Garlic - 6 cloves
Parmesan cheese - 1⁄4 cup (if tolerated)
Red potatoes
Asparagus


Directions:

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.


NOTES:

Before adding the dried herbs to the food, rub the leaves between your fingers and hands or grind them before putting them in the dish. This helps release volatile oils and increases the herb's fragrance and flavor.