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Friday, April 30, 2010

Roasted Chicken with Yukon Gold Potatoes and Asparagus

I didn't plan to make this for dinner the other night.  In fact, I had an entire different recipe planned.  But, I decided that my original plan was going to involve too much work.  Enter this concoction.  I did some searching online and found this recipe.  With a few minor tweaks, it worked out pretty well.

Overall, it was very good.  Everything was cooked perfectly.  Unfortunately, I only had about 1 lb of chicken defrosted, so our chicken to potato ratio was pretty uneven.  I reflected a recipe adjustment below.  This was pretty good for a low maintenance weeknight meal.  It is easily adaptable as well.  You could probably throw whatever veggies or protein you want in the dish.  I am also excited to admit that Ron said that the tomatoes and asparagus "made the dish."  I watched him eat a bowl that contained RED and GREEN ingredients.  It was an unforgettable experience.
Roasted Chicken with Yukon Gold Potatoes and Asparagus
adapted from here
Yield:  We had about 4 portions, but we also lacked chicken.  With more chicken, this could probably feed about 6-8 people, depending on serving sizes.

  • 2 lb yukon gold potatoes, cut into 1 inch segments
  • 8 cloves garlic, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp fresh dill, minced
  • 3/4 c fresh italian parsley, diced
  • Salt and Pepper, additional seasoning to taste
  • 2 lb boneless, skinless chicken breasts, cut into 2 inch pieces
  • 1 1/2 c chopped Roma tomatoes
  • 1 bunch asparagus, trimmed into 1 inch pieces
  • Shredded parmisian-reggiano cheese, if desired
  1. Preheat oven to 400 degrees F.
  2. Spray a 9x13 baking dish with nonstick cooking spray.
  3. Toss potatoes and garlic with olive oil in large bowl.  Mix in dill, parsley, salt, papper, and additional seasonings.
  4. Place in oven and bake for 15-17 minutes.
  5. Meanwhile, prepare chicken by slicing into 2 inch pieces.  If there is remaining spice inside the bowl that held the potatoes, toss chicken in bowl.
  6. Spread chicken over potatoes and bake for 20 minutes.
  7. After 20 minutes, stir in chopped tomatoes and bake for 5 minutes.
  8. After 5 minutes, stir in asparagus pieces and bake for 15 minutes.
  9. Season as desired.  Serve with a side salad or some fresh bread and butter.

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