LEMON BUTTER CHICKEN WITH AN ASPARAGUS CAESAR SALAD

Prep time
20min
Cook time
1h
Serves
4

The classic flavours of tangy lemon and nutty butter meet in this easy roast.

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:

  1. Preheat the oven to 180°C.
  2. Melt the butter then add the rosemary, mustard, garlic, lemon zest, lemon juice and onion. Season with a generous pinch of salt and pepper.
  3. Add the chicken toss well and allow to marinate for 1 hour.
  4. Place the chicken in a roasting dish, skin side up, with all of the marinade.
  5. Roast the chicken for 1 hour, until golden and cooked through.
  6. 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.
  7. In a bowl, mix the yoghurt, parmesan, Dijon mustard, garlic, lemon juice and anchovy together. Season to taste with salt and pepper.
  8. Lay the asparagus on a platter. Drizzle over the dressing, followed by the croutons and shaved parmesan. Serve with the juicy, tangy chicken.