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
- Preheat oven to 400 degrees F.
- Spray a 9x13 baking dish with nonstick cooking spray.
- Toss potatoes and garlic with olive oil in large bowl. Mix in dill, parsley, salt, papper, and additional seasonings.
- Place in oven and bake for 15-17 minutes.
- 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.
- Spread chicken over potatoes and bake for 20 minutes.
- After 20 minutes, stir in chopped tomatoes and bake for 5 minutes.
- After 5 minutes, stir in asparagus pieces and bake for 15 minutes.
- Season as desired. Serve with a side salad or some fresh bread and butter.