2 cloves of fresh garlic
Salt and pepper
Juice from 1 lemon
450g of bone in chicken breast or thighs
2 cups of red potatoes
½ cup of mushrooms
Rinse chicken and dry thoroughly. Place chicken pieces in a lightly oiled roasting pan
Sprinkle chicken with salt, pepper, and thyme
In a separate bowl, place potatoes and mushrooms. Sprinkle with salt and pepper, thyme, and olive oil. Add any additional seasonings to your taste. Stir all together and add to roasting pan surrounding chicken
Place in oven in 175 degrees celsius for 45 to 60 minutes. Or until chicken juice runs clear or potatoes are tender.
When chicken is 5 - 10 minutes from done, start asparagus. In a sauté pan add some olive oil. Wash and dry asparagus then add to the pan. Sprinkle with salt and pepper to taste. Add minced garlic when asparagus is almost done. Continue to sauté until desired doneness.
Remove chicken from oven. Squeeze lemon juice all over chicken while it is warm. Let chicken rest for about 10 minutes. Then serve
The Behind The Recipe:
Spring but especially October is when asparagus is in abundance here in Australis so now is the perfect time to make use of this lovely vegetable. Today, we’re sharing a recipe from one of the Towson University students who visited FoodFaith earlier in the year that not only uses asparagus and pairs it with chicken (always a good combination) but also highlights the importance of family mealtimes.
Of this recipe, the author Dalis Graham says, ‘I grew up with a single mother. I am also her only child; therefore, dinner time was a time where we could talk about our day and bond. After school ended, my mother would pick me up and ask me what I wanted for dinner. Chicken and asparagus was always my go-to meal. As a child, I loved helping my mother clean and prepare the food. It taught me independence at a young age. Because my mother would work all the time, I really appreciated our time together at the dinner table.’