Recipes Nugget Markets Signature Recipes
Chicken & Asparagus Dinner
- Prep time
- 30 minutes PT30M
- Cook time
- 45–55 minutes PT55M
- Yield
- 3–4 servings
- Difficulty
Hearty, wholesome, and easy to make, this simply delicious meal is sure to be a staple in your weekly rotation.
Ingredients
Roasted Chicken:
- 1 whole chicken
- ½ onion, large-diced
- 5 cloves garlic, crushed
- 1 bay leaf
- 2 tablespoons butter, softened
- Zest of ¼ lemon
- Zest of ¼ orange
- 1 tablespoon kosher salt
- ½ tablespoon cracked black pepper
- 1 tablespoon chopped thyme
Rice Pilaf:
- 2 tablespoons unsalted butter
- ½ onion, small-diced
- 2 cups basmati rice
- 3 cups chicken broth or water
- ½ cup sliced almonds
- ½ teaspoon kosher salt
Asparagus:
- 1 pound asparagus
- 1 teaspoon olive oil
- Kosher salt, to taste
- Cracked black pepper, to taste
Preparation
Heat oven to 375°F.
For the chicken, place onion, garlic, and bay leaf in the cavity of the bird. Combine the butter, citrus zest, salt, pepper, and thyme, then spread mixture over the exterior of the bird and place on a roasting rack on a lined baking sheet. Roast for about 50 minutes, until the thickest part of the breast reaches an internal temperature of 160°F. Remove from oven and let rest 10 minutes to ensure a final carryover cooking takes internal temperature to 165°F before carving.
For the rice pilaf, melt butter in a medium sauce pot, add onion, and sauté until translucent. Add the rice and stir for 10 seconds to evenly coat with butter. Add the broth, almonds, and salt and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes and then fluff with fork and let sit covered for at least 10 minutes before serving.
To cook the asparagus, heat a heavy-bottomed sauté pan on high heat. Trim the woody ends off the asparagus and then toss remaining spears with olive oil, salt, and pepper. Place asparagus in a single layer in the pan and cook for 1 minute, then roll them over to the other side to brown. Serve immediately.