Last night was one of those nights when I had to get creative in the kitchen. I’ve been too busy lately to do much extra cooking and shopping, so I don’t have a lot in the freezer or the cupboard. I had to make do with what I had. Somehow, I managed to pull together a meal.
I had a package of chicken legs, a bag of potatoes, some lemons and a bunch of asparagus. So I did an Internet search for chicken, potatoes, lemon and asparagus, and Martha Stewart came to the rescue. I tweaked her recipe a tad to use what I had on hand and save myself a trip to the store. The best part about this recipe is that it’s a one-pan meal, so it was easy to clean up afterward.
Since asparagus is a favorite of ours, we’ll be adding this to our recipe rotation. It is loaded with nutrients. It’s is a good source of fiber, folate and vitamins A, C, E and K. The really great thing about asparagus is that it’s a “probiotic” food. That means it helps the friendly bacteria in our bodies stay healthy, which is especially important for women.
Chicken with potatoes, lemon and asparagus
Total time
- 1½ pounds potatoes, cut into large chunks
- ¼ cup olive oil
- Sea salt
- Pepper
- 3 pounds bone-in chicken pieces with skin
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 lemons, quartered
- 1 teaspoon thyme
- Preheat oven to 475 degrees.
- Place potatoes in a roasting pan. Drizzle about half the olive oil over the potatoes, sprinkle with sea salt and pepper, and toss to coat. Bake, tossing once, until potatoes are golden, about 20 to 25 minutes.
- Place chicken, skin side up on top of potatoes. Sprinkle with sea salt and pepper. Bake until chicken begins to brown, about 20 minutes.
- Place asparagus and lemon around the chicken. Drizzle with remaining olive oil and sprinkle with thyme. Bake until asparagus is tender and chicken is cooked through, 5 to 15 minutes. Drizzle pan juices over chicken, vegetables and lemon to serve.
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