It's delish! I do make a few substitutions though. Since I'm not a fan of eating chicken off the bone, I use boneless skinless chicken breast and cook a little longer. I also use a butter substitute and add the juice from 2 lemons to the pan.
1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces or butter substitute
Coarse salt and ground pepper
3 or 4 boneless skinless chicken breasts
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
3 lemons, 1 cut in slices
6 sprigs fresh thyme
Directions
1.Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
2.Place chicken on top of potatoes; season with salt and pepper. Roast until chicken about 30 minutes.
3.Scatter asparagus, lemon slices, remaining butter, and thyme around chicken. Sqeeze juice from 2 lemons on chicken and vegetables. Roast until asparagus is tender and chicken is opaque throughout, 15 to 20 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
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