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Roasted Chicken and vegetables with sautéed asparagus

The weather is finally getting warmer, but there is still something special about a slow cooked meal in the oven on a Sunday. And the multi-colored carrots I found at Trader Joes inspired me to stray from my Greek style roasted chicken. They are just so beautiful and bright and happy.
Paired with a spring vegetable – asparagus – this meal was delicious. And the white meat made for a perfect lunch shredded into a salad!

1 chicken breast with the bone
4 chicken legs
5 multi colored carrots, peeled and cut in 1 1/2 inch pieces
2 red potatoes, cubed
1 medium yellow onion, sliced
3 garlic cloves, crushed slightly
1 lemon, cut in half
1 tbs dried oregano
1 tbs dried parsley
1 tsp paprika
1 tsp red pepper flakes
Salt and pepper to taste
1 1/2 cup chicken broth
2 tbs extra virgin olive oil

1 bunch of asparagus
Salt and pepper
1 tbs extra virgin olive oil

In a large roasting pan, add the chicken pieces, garlic, onion, potatoes and carrots. Add the lemon halves, cut side down – 1 on each side of the pan. Pour in the chicken broth and drizzle the oil over everything. Season with the oregano, parsley, paprika, red pepper, salt and pepper.

Roast in the oven at 350 for about 2 hours.

Meanwhile, with about about 15 minutes in the cooking process, prepare the asparagus. Trim the asparagus by removing the bottom woody part (usually about an inch and a half – the amount to remove can be tested by seeing where the asparagus snaps naturally). Cut in 1 1/2 inch pieces and sauté in the oil season with salt and pepper about 7 minutes. I like mine a bit on the crisp side. If you prefer yours cooked more, cook longer.