ROSEMARY ROAST CHICKEN WITH ASPARAGUS AND POTATOES




                                         I was going through my recipe book the other day when I came across this one. Given to me by a good friend Susmita. One of my first friends since I moved to Kuala Lumpur. One brainy kid who's kid would probably be more brainier than she is.. She's one hardworking girl,........ a perfectionist,....... an achiever......... and I swear I don't know where she gets the energy to work 40 hours a day!!!!!!!!!If she's not at work, she'll probably be on a hike or back packing somewhere in the world.Trust her to be tidying up her kitchen cabinets at 2 AM just because 'she has no time' !Well my dear readers, THAT is Susmita for you! Bet you all have atleast one friend like that :)
One helluva girl I admire..... U GO GIRL!I love you! Need to catch up soon:)
                                           
                                            This recipe is the perfect recipe for those weekday dinners where you just want to dump in all the ingredients and wait for it to cook by itself. Its that easy. Trust me.

Pair it up with some garlic bread.....Then....feet up.......a good movie....a chilled drink...and you're good to go! If you have kids......please put them to bed first. 😉




INGREDIENTS:

Baby potatoes - 250 g
Asparagus - 1 large bunch, woody ends discarded
garlic - 4 cloves
lemon - quarter
rosemary -3 sprigs
chicken thighs - 4 (I used thighs and drumsticks)
olive oil - drizzle
seasoning
salt

METHOD:
  • Rub the chicken with salt and seasoning and keep aside
  • Heat the oven to 200 degreesC/ 180 deg fan
  • Put the potatoes, asparagus, garlic, olive oil, salt and seasoning in a large roasting dish
  • Toss everything together. Cover with foil and roast for about 15 mins
  • Remove the foil and mix through. Add the rosemary. Arrange the chicken pieces evenly in the dish
  • Roast another 25-30 mins in the oven or until the potatoes are tender and the chicken is crisp and cooked through


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