Lemon chicken with roasted asparagus and potatoes

Sometimes, I feel like I cook things in the same way all the time. Usually, I would just boil the asparagus, but while researching chicken with potatoes and asparagus recipes, I came across one that roasted both vegetables together and I have to say, I love it. The asparagus takes on a wonderful flavor and remains slightly crunchy ( I can’t stand mushy or soggy asparagus). How do you like to cook asparagus?

For the chicken

Unfortunately, I can’t find the recipe I used for the lemon sauce, but I do remember what I did. You can find some good ones on Epicurious or Food Network, but they call for sauteing in a skillet and I prefer to bake chicken because it stays more tender that way and is less likely to dry out.

– olive oil (about 1/4 cup)
– minced garlic
– white wine (about 1/3 cup)
– fresh lemon juice (from 1-2 small lemons)
– salt and pepper
– boneless, skinless chicken breast (as many as you need)

Preheat oven to 400°F.
In a saucepan, heat the olive oil and then add the minced garlic. Cook for about a minute. Add the white wine and lemon juice. Turn off heat.
Season the chicken with salt and pepper and brush with olive oil. Pour lemon sauce into a casserole dish or other deep baking dish. Place chicken in sauce and add lemon wedges. Bake in oven for about 30 minutes, turning chicken after 15 minutes.

For potatoes and asparagus

– 4 to 6 small potatoes (any type really) cut into wedges
– 8 to 10 pieces of asparagus diagonally cut into thirds (or half if you want bigger pieces)
– 1 tbsp olive oil
– salt
– pepper
– garlic powder
– Spanish hot paprika
– Italian spices

Since you’re oven is already preheated for the chicken, you’re good to go. Line a deep baking dish with foil (I prefer Reynold’s non-stick) and add potatoes. Coat with olive oil. Add all spices and stir until all potatoes are covered. Cook uncovered for 15 minutes. Add the asparagus pieces and stir. For the second half of the cooking process, I chose to cover the dish with foil, but you don’t have to. Cook for about another 10 minutes or until a knife goes through potatoes without resistance.

If you time it right, both chicken and potatoes will be done at the same time and you can serve it with the rest of the white wine you used. That’s what I did.

Guten Appetit!

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