Tomato Alfredo Baked Chicken with Asparagus
Servings: 4
Ingredients
- 2 lbs bone in chicken thighs (4 each)
- 1 cup tomato alfredo pasta sauce
- 10 oz asparagus
- 2 olive oil
- paprika, onion powder, garlic powder
- salt and pepper
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: baking dish, oven, sheet pan
- Preheat the oven to 400F degrees
Cooking Method:
- Place the chicken thighs in a baking dish and pour over the tomato alfredo pasta sauce just enough until it is fully coated
- Cook the chicken for 30 minutes
- Sprinkle the asparagus with 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt and pepper, drizzle with 1 tbsp olive oil
- After 30 minutes of cooking the chicken, place the asparagus on a sheet pan and place in the oven. Cook for 15 minutes. Remove the asparagus from the oven once cooked, but continue to cook the chicken for another 5 to 10 minutes until fully cooked
- Remove from the chicken oven and place it on a serving dish and enjoy with the roasted asparagus