Ingredients
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4 (about 11/2 lbs.) bone-in skin-on chicken thighs
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4 (about 1 1/4 lbs.) chicken drumsticks
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5 tbsp canola oil, divided
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2 tsp dried rosemary
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1 (2 inch) piece fresh ginger
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1/2 cup chopped green onions
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1 tbsp reduced-sodium soy sauce
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1/2 lb asparagus
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2 (8.8 oz) pkgs Nature's Promise® Free From Jasmine Rice
Steps
1
Preheat oven to 425°F. Put chicken pieces on a foil-lined rimmed baking sheet. In a small bowl, combine 1 tbsp oil, rosemary, salt, and pepper. Brush chicken with the mixture. Roast in oven 30–40 min., until inside registers 165°F on a meat thermometer.
2
Meanwhile, peel and roughly chop the ginger. Add ginger to the bowl of a food processor along with green onions and soy sauce. Pulse until ginger is minced. Through the feeder tube, add remaining 4 tbsp oil, and pulse until mixture is mostly smooth.
3
Meanwhile, trim asparagus, cut into 1-inch lengths, and wrap in a foil packet with salt and pepper. While chicken is roasting, add foil packets to the oven to cook 12 min., until tender.
4
Cook rice according to package directions. In a medium bowl, combine rice and asparagus. Serve rice with chicken and ginger–green onion sauce.
