Creative Household Co.

So easy, so good, so cheap!

All you need is four chicken thighs, olive oil, one sliced lemon, rosemary sprigs (from the garden), and two sliced garlic cloves.

Throw it all in a glass dish, mix it up, and sprinkle with salt and a generous amount of ground pepper.

Put the glass dish in the oven at 475 for 30 minutes.

Add the sugar snap peas and broil for 5-8 minutes.

Serve Over Quinoa

Serve the rosemary roast chicken thighs over quinoa.

Put 1-cup quinoa in a sauce pan with 2-cups chicken stock.

Add a dash of butter, olive oil, salt and pepper.

Bring to a boil, then reduce to a simmer for about 10 minutes.

This whole meal can be had for less than $15. It's healthy and absolutely delicious.