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Culinary Escape to Spain
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Roasted Chicken, New Potatoes, and Asparagus

Source: Quick from Scratch - One Dish Meals
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  45 Minutes
  Serves 4
The chicken, potatoes, and asparagus all roast in the oven, though for different lengths of time. You'll need to open the oven door several times; close it again quickly so that the temperature doesn't drop precipitously.
RECIPE INGREDIENTS
1 1/2 pounds new potatoes, halved, or boiling potatoes, cut into 3/4 inch pieces
10 cloves garlic
3 1/2 tablespoons cooking oil
Salt
4 bone-in chicken breasts (about 2 1/4 pounds in all)
1 tablespoon lemon juice
Fresh-ground black pepper
1 tablespoon butter, cut into 4 pieces
1 pound asparagus, tough ends snapped off and discarded, spears cut diagonally into 1-inch pieces
1/2 teaspoon grated lemon zest (from about 1/2 lemon)
Roasted Chicken, New Potatoes, and Asparagus Recipe at Cooking.com
DIRECTIONS
Heat the oven to 425 degrees F.

In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.


Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a smaller roasting pan. Sprinkle the chicken with the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each piece of chicken with a piece of the butter.


Stir the potatoes. Put the chicken in the oven with the potatoes and cook for 10 minutes. Add the asparagus, the remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until the chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from the oven. Toss the potatoes and asparagus with the lemon zest. Serve with the chicken breasts.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Flavorful Roast Chicken
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 476
Fat. Total: 20g
Fiber: 6g
Carbohydrates, Total: 30g
Sodium: 98mg
% Cal. from Fat: 38%
Cholesterol: 109mg
Protein: 44g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Rosa Reviewed: 07/31/2014
This chicken dish was a 5 star
I made this with chicken cutlets my family loved it I was asked if I could make it again for the next nights dinner I am making it again and saving the receipe
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