Sage Chicken With Potatoes and Asparagus |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is tasty with new seasons asparagus. Although it looks a bit complicated, it is the whole meal. Ingredients:
700 g tiny potatoes, skin on |
30 g butter |
salt |
fresh ground pepper |
4 chicken drumsticks |
20 ml olive oil |
1 bunch fresh sage, leaves picked |
2 bunches asparagus, ends trimmed |
2 garlic cloves, crushed |
Directions:
1. Preheat your oven to 220°C.
2. Line 2 large baking trays with non-stick baking paper.
3. Boil the potatoes in plenty of salted water until almost tender.
4. Drain and slice thinly.
5. Transfer to a bowl and add half the butter and salt and pepper.
6. Toss gently to coat.
7. Place the potatoes in a single layer on 1 of the lined trays.
8. Season the chicken well, heat the oil in a large pan and cook over a medium heat until well browned.
9. Transfer to the other tray.
10. Place the 2 trays in the oven-potatoes on the top shelf-and roast for 25 minutes.
11. 3 minutes before the end of cooking, scatter the sage leaves over the chicken.
12. Meanwhile, melt the remaining butter,in a large frypan over medium heat.
13. Add the asparagus and the garlic and cook, turning often for 3 minutes or until the asparagus is tender.
14. To serve, arrange the potato slices, then the chicken on serving plates and serve with the asparagus.
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