In a mixing bowl, combine chicken with salt, pepper, olive oil, and garlic.
Place in an 11-inch roasting pan, and roast for 25 minutes (along with brown rice)
Remove from over, add asparagus and rosemary, and roast for 10 minutes more.
Transfer chicken and asparagus to a serving plate.
Add wine and lemon to the pan and cook over a medium flame until slightly reduced.
Serve with brown rice.
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