Rosemary Balsamic Roasted Chicken with Summertime Pasta Primavera - Witten Kitchen

Ingredients

• 1 ½ lb. chicken thighs, bone in and skin on
• 2 Tbsp. olive oil
• Marinade:
• ¼ cup balsamic vinegar
• 1 large lemon, juiced
• 1 tsp. dijon mustard
• 1 tsp. agave syrup
• 2 Tbsp. finely chopped rosemary
• 1 tsp. salt
• Pasta Primavera:
• 1 medium yellow onion, diced into ½-inch pieces
• ½ lb. fresh asparagus, ends cut off and then cut into 2-inch pieces
• 1 cup cherry tomatoes, cut in half
• 1 Tbsp. finely chopped rosemary
• ¼ cup parmesan cheese
• ½ lemon, juiced
• salt and pepper to taste
• 1 Tbsp. olive oil
• penne pasta, made according to package instructions