Roast Chicken with Creamy Sauce, Potatoes, and Asparagus
A delightful dish featuring juicy chicken, tender potatoes, and vibrant asparagus, all brought together by a creamy sauce.
Ingredients
Main Ingredients
- 2 fillets chicken fillets
- 400 g baby potatoes
- 200 g green asparagus
Seasoning
- 2 tablespoons olive oil
- Salt
- Black pepper
- Herbs de Provence or thyme
Instructions
Preparation
- Preheat your oven to 200°C (390°F).
- In a baking dish, mix the chicken fillets with olive oil, salt, black pepper, and herbs.
- Place the baby potatoes and asparagus around the chicken.
Cooking
- Bake in the oven for about 30-35 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Serve hot.
Notes
For extra flavor, marinate the chicken in herbs and olive oil for a couple of hours before cooking. Ensure all ingredients are cut to similar sizes for even cooking. Check that the chicken is cooked through using a meat thermometer; it should reach an internal temperature of 75°C (165°F). Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze separately for up to 3 months.