Name: Roast Chicken with Asparagus and Potatoes
Ingredients: 8 Chicken thighs (excess fat trimmed); 28 spears of Fresh Ontario Asparagus; 1 kg Ontario potatoes (cleaned and quartered lengthwise); 2 lemons (sliced in half and seeded); 1 garlic bulb (sliced in half); 3 sprigs fresh rosemary; Extra virgin olive oil as needed; 1 cup white wine; Flaked sea salt to taste; Fresh ground black pepper to taste

Roast Chicken with Asparagus and Potatoes

Recipe developed by Chef Jonathan Collins

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Ingredients

8 Chicken thighs excess fat trimmed
28 spears of Fresh Ontario Asparagus
1 kg Ontario potatoes cleaned and quartered lengthwise
2 lemons sliced in half and seeded
1 garlic bulb sliced in half
3 sprigs fresh rosemary
Extra virgin olive oil as needed
1 cup white wine
Flaked sea salt to taste
Fresh ground black pepper to taste

Instructions

Position rack in centre of oven, preheat to 375°F.
Toss chicken, asparagus, potatoes, lemon, garlic and rosemary with olive oil in a large heavy bottom, oven safe pan.
Season with salt and pepper, arrange chicken thighs on top, skin side up.
Check internal temperature of chicken, not touching the bone with probe thermometer 165°F.
Roast until golden brown, deglaze pan with white wine, serve with a squeeze of roasted garlic, lemon and pan sauce.

Notes

Serves 4-6.

Source: asparagus.on.ca

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