Roast Chicken with Asparagus and New Potatoes with The Outdoors Chef

Seasonal ingredients make any recipe taste great! Roasting chicken, grouse, quail or pheasant with new asparagus and potatoes are a taste of harvest. Sure-Fire Recipe Techniques are proven and they’ll guarantee results in your kitchen!

THE OUTDOORS CHEF
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The Outdoors Chef is a Wild to Table Series about a Family of Chefs with a passion for Freedom, a thirst for Adventure, and a hunger for all things Wild! Watch as professional chefs Grow, Raise, Angle, Hunt, Cook, and Store wild recipes at Camp, in the Kitchen, and from the Farm. It’s Wild to Table sharing our Heritage by Angling, Hunting, Cooking, and Storing Wild Game.

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ROAST CHICKEN WITH ASPARAGUS AND NEW POTATOES
SERVES 4

INGREDIENTS
8pc Chicken Thighs – excess fat trimmed
28pc Fresh Asparagus – rinsed and trimmed
2.2lbs (1kg) New Potatoes – rinsed and quartered lengthways
2pc Lemon – sliced in half and seeds removed
1pc Garlic Bulb – sliced in half
4pc Fresh Rosemary – rinsed
1cup (250ml) White Wine
Extra Virgin Olive Oil as needed
Flaked Sea Salt to taste
Fresh Ground Black Pepper to taste

TECHNIQUE
1. Position rack in center of oven, preheat to 375°F (190°C), gas stove mark 5
2. Toss chicken, asparagus, potatoes, lemon, garlic and rosemary with olive oil in a large heavy bottom, oven safe pan
3. Season with salt and pepper, arrange chicken thighs on top, skin side up, season with salt and pepper
4. Check internal temperature of chicken, not touching the bone with probe thermometer 165°F (75°C)
5. Roast until golden brown, deglaze pan with white wine, serve with a squeeze of roasted garlic, lemon and pan sauce
6. FOOD DANGER ZONE is between 4°C (40°F) – 60°C (140°F)