Chicken thighs baked in the oven with new potatoes and asparagus will be a great dish for a festive table, and for a daily meal. A minimum of time and ingredients, and the result is a delicious meal for the whole family.
It is necessary
- - 8 boneless small chicken thighs;
- - 500 g of young potatoes;
- - 3 sprigs of rosemary;
- - fresh asparagus (15-20 stems);
- - 1 lemon;
- - 25 g butter;
- - 100 ml of dry white wine;
- - 15 ml of olive oil;
- - 30 g flour;
- - 2 cloves of garlic;
- - sea salt and ground pepper.
Instructions
Step 1
Preheat the oven to 180C. Young potatoes (preferably very small ones) must be washed thoroughly. Put the potatoes on a baking sheet along with asparagus and garlic cloves, sprinkle with lemon juice, put the lemon halves on a baking sheet. We close the mold with potatoes and asparagus with foil and send to the oven.
Step 2
At this time, mix the flour with salt and pepper, transfer it to a clean plastic bag along with the chicken thighs. Shake the bag very well so that the chicken is covered in flour.
Step 3
Heat the olive oil in a frying pan, fry the chicken in it until golden brown.
Step 4
Take out the baking sheet with vegetables from the oven, remove the foil and add the chicken thighs. Sprinkle with chopped rosemary on top and add pieces of butter. Fill the chicken with vegetables with white wine.
Step 5
We return the baking sheet to the oven, bake the dish until the chicken and potatoes are cooked for about 30-40 minutes. Serve the chicken with vegetables immediately, after removing the lemon and garlic.
