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Lemon butter chicken paired with asparagus Caesar salad
The classic flavours of tangy lemon and nutty butter meet in this easy roast. Recipe compliments of Astral Chicken.
Ingredients
For the chicken:
- 4 Tbsp (60ml) butter
- 5 cloves garlic, minced
- 1 Tbsp (15ml) chopped rosemary
- 2 Tbsp (30ml0 Dijon mustard
- Zest of 1 lemon
- 1/3 cup (80ml) lemon juice
- 1 onion, peeled and cut into 10 wedges
- ½ cup (125ml) chicken stock
- 1 x pack County Fair Drums & Thighs (Star Pack)
For the salad:
- 500g asparagus, cleaned
- 3 Tbsp (45ml) full-fat yoghurt
- 2 Tbsp (30ml) parmesan, finely grated
- 1 Tbsp (15ml) Dijon mustard
- 1 clove garlic, finely minced
- 2 Tbsp (30ml) lemon juice
- 1 anchovy, finely chopped (optional)
- 60g croutons
- Shaved parmesan, to serve
Method
- Preheat the oven to 180°C.
- Melt the butter then add the rosemary, mustard, garlic, lemon zest, lemon juice and onion. Season with a generous pinch of salt and pepper.
- Add the chicken toss well and allow to marinate for 1 hour.
- Place the chicken in a roasting dish, skin side up, with all of the marinade.
- Roast the chicken for 1 hour, until golden and cooked through.
- Bring a pot of salted water to the boil. Add the asparagus and cook for 1 minute, or until al dente. Dip the asparagus straight into a bowl of ice water to refresh them. Once completely chilled, drain.
- In a bowl, mix the yoghurt, parmesan, Dijon mustard, garlic, lemon juice and anchovy together. Season to taste with salt and pepper.
- Lay the asparagus on a platter. Drizzle over the dressing, followed by the croutons and shaved parmesan. Serve with the juicy, tangy chicken.
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