Roast Chicken With White Wine, Potatoes, Asparagus And Lemon

1. 1

   Preheat oven to 200 degrees Celsius.

2. 2

   Scrub them to remove the skin.

3. 3

   Rinse in cold water and dry with paper towel.

4. 4

   In a large baking dish, place potatoes cut into quarters, sliced lemon, garlic cloves, thyme, sprinkle with 2 tablespoons of olive oil, salt, toss to coat well.

5. 5

   Place the chicken pieces over the vegetables and drizzle with the remaining olive oil all over, and season with salt and pepper.

6. 6

   Bake for 35 minutes.

7. 7

   Wash the asparagus and cut 2 cm from the stems.

8. 8

   Remove the dish from the oven, remove the chicken pieces, add the asparagus and pour the white wine, mix gently.

9. 9

   Return the chicken into the oven and bake for another 30 minutes. Serve with a green salad.

* Per serving · 4 servings · Values may vary.

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