Lifestyle
Lemon butter chicken paired with asparagus Caesar salad
This dish combines zesty lemon-infused chicken in a rich butter sauce with a crisp Caesar salad, enhanced by tender asparagus.
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.
