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Sage Chicken With Potatoes and Asparagus

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“This is tasty with new seasons asparagus. Although it looks a bit complicated, it is the whole meal.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 220°C.
  2. Line 2 large baking trays with non-stick baking paper.
  3. Boil the potatoes in plenty of salted water until almost tender.
  4. Drain and slice thinly.
  5. Transfer to a bowl and add half the butter and salt and pepper.
  6. Toss gently to coat.
  7. Place the potatoes in a single layer on 1 of the lined trays.
  8. Season the chicken well, heat the oil in a large pan and cook over a medium heat until well browned.
  9. Transfer to the other tray.
  10. Place the 2 trays in the oven-potatoes on the top shelf-and roast for 25 minutes.
  11. 3 minutes before the end of cooking, scatter the sage leaves over the chicken.
  12. Meanwhile, melt the remaining butter,in a large frypan over medium heat.
  13. Add the asparagus and the garlic and cook, turning often for 3 minutes or until the asparagus is tender.
  14. To serve, arrange the potato slices, then the chicken on serving plates and serve with the asparagus.

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