Rosemary Herb-Roasted Chicken with Seasonal Vegetables

Preheat oven to 200°C .

Season chicken thighs with olive oil, minced garlic, salt, pepper, and chopped rosemary.

Place chicken skin-side up on a baking sheet and roast for 30-35 minutes until golden and cooked through.

Meanwhile, blanch asparagus in boiling salted water for 2-3 minutes until bright green.

In a small pan, sauté mixed vegetables until tender.

Plate the chicken with asparagus spears and sautéed vegetables. Garnish with a fresh rosemary sprig and cherry tomatoes.