Emeals Grilled Rosemary-Garlic Chicken Breasts w/ onion-roasted asparagus

1 Tbsp dried crushed rosemary
1 tsp garlic powder
½ tsp onion powder
¼ tsp salt, ¼ tsp pepper
1 lemon, cut in half
2 lb bone-in chicken thighs, skinned
2 Tbsp vegetable oil
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1 lb asparagus spears, trimmed
2 Tbsp olive oil
1 pkg dry onion soup mix

Combine rosemary, garlic powder, onion
powder, salt and pepper. Squeeze lemon over
chicken; sprinkle with rosemary mixture.
Preheat grill or grill pan to medium-high
heat. Place chicken on a grill rack rubbed with
oil. Grill, covered with grill lid, 30 to 35 minutes
or until chicken is done, turning occasionally.
Note: You can also bake the chicken on
a large rimmed baking sheet lined with foil at
375°F for 30 to 35 minutes or until chicken is
done.
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    Preheat oven to 350°F. Toss asparagus with
oil. Spread in single layer on jellyroll pan and
sprinkle with onion soup mix. Roast 20 minutes.


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GEORGIAFRECKLES.