Roast Chicken with Asparagus and Potatoes

Recipe developed by Chef Jonathan Collins


  • 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


  • 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.
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