Sage Chicken With Potatoes and Asparagus

1. 1

   Preheat your oven to 220C.

2. 2

   Line 2 large baking trays with non-stick baking paper.

3. 3

   Boil the potatoes in plenty of salted water until almost tender.

4. 4

   Drain and slice thinly.

5. 5

   Transfer to a bowl and add half the butter and salt and pepper.

6. 6

   Toss gently to coat.

7. 7

   Place the potatoes in a single layer on 1 of the lined trays.

8. 8

   Season the chicken well, heat the oil in a large pan and cook over a medium heat until well browned.

9. 9

   Transfer to the other tray.

10. 10

    Place the 2 trays in the oven-potatoes on the top shelf-and roast for 25 minutes.

11. 11

    3 minutes before the end of cooking, scatter the sage leaves over the chicken.

12. 12

    Meanwhile, melt the remaining butter,in a large frypan over medium heat.

13. 13

    Add the asparagus and the garlic and cook, turning often for 3 minutes or until the asparagus is tender.

14. 14

    To serve, arrange the potato slices, then the chicken on serving plates and serve with the asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.