Fresh lemons, olive oil and Dijon mustard. Together they are the perfect trio to brighten up any dish.
Add a little seasoning and enhance things even more.
In today’s dish, the trio is paired with roasted chicken thighs and legs, asparagus and sweet mini bell peppers.
You can’t go wrong with any asparagus dish this time of year. My local grocery store has huge displays of this harbinger of spring. Often on sale, it’s not local, however. Michigan-grown asparagus is still weeks out. Most of the asparagus at my store is tagged from Mexico, and soon California asparagus will be in.
Asparagus is simple and easy to prepare — and that’s what’s so enjoyable about it. You can roast or steam it and grill or broil it. You can eat it hot or cold and even raw. Go ahead, pick up a spear with your fingers for a tasty snack.
Because asparagus goes with just about anything, I roasted it and mini bell peppers in today’s dish. The mini bell peppers are a favorite because they, too, require little prep work. A 2-pound bag costs about $5.
For this recipe, I roasted the asparagus and the sliced peppers together. The technique I like to use to roast these vegetables is to preheat a sided baking pan that’s drizzled with olive oil before I put the asparagus and peppers in. Doing so gives them a quick little sear and sizzle and both are crisp tender in about 7 minutes.
When it came to the chicken, I decided on thighs for this dish because I picked them up at a good sale price. Chicken thighs have tons of flavor and are a nice change from lean boneless, skinless chicken breast. Yes, the thighs and legs have more fat, especially if you factor in the skin. But you can remove it to shave off some fat and calories.
The chicken thighs I bought were in a family pack that contained about 12 thighs.
Today’s recipe rocks because you can put it together in the morning and let the chicken marinate all day. Pop it into the oven and get some asparagus and mini red peppers ready to roast while the chicken is roasting. This way, you can have dinner on the table in less than an hour.
ROASTED LEMON CHICKEN WITH ASPARAGUS AND PEPPERS
Serves: 4 / Preparation time: 10 minutes / Total time: 1 hour
You can use all chicken thigh or legs in this recipe.
4 bone-in, skin-on chicken thighs
4 chicken legs with skin
1/3 cup olive oil
¼ cup lemon juice
1 teaspoon sea salt