Roasted Chicken, Potatoes and Asparagus is a fantastic meal to make when you want to impress your family or friends but don’t want to spend a lot of time cooking. It’s all made in one dish and takes about 40 minutes. The chicken is coated in a delicious mustard and herb sauce- so you don’t have to spend hours marinating the meat. That’s always a plus in my books because on most days I haven’t planned dinner hours ahead of time. I wish I was that type of person, but the truth is I’m a bit too scatterbrained busy for that sort of planning. I’m more of the “what do I feel like eating right now” type of cook.
I found the original recipe in a Weight Watchers Cookbook. I have always found that they have fantastic recipes – in fact I don’t think I’ve ever disliked anything I’ve made from a Weight Watchers cookbook. I have modified it slightly to cater for a larger family and made a few slight adjustments to the ingredients.
I almost didn’t want to eat this last night – the colors are so pretty. The purple of the potatoes, the green of the asparagus and the orange of the carrots, give it a festive feel. However, the aroma was calling me and obviously my family thought the same thing. Everyone walked into the kitchen at some point, asking what I was making for dinner because it smelled great.
As always, it lived up to it’s smell. I could cry on those nights when I make something that smells fantastic but the first bite doesn’t live up to the aroma. Even my 10 year old, who isn’t a huge chicken fan ate this. Of course, my 5 year old just said “I don’t like chicken”. One day, one day. He liked it as a toddler so I’m hoping he’ll go back to eating chicken. It would be nice to make a meal that wasn’t sausages or fish and have the whole family enjoy it.
We served this meal with a delightful Riesling 
- 4 tablespoons dijon mustard
- 2 teaspoons Marjoram
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 2 teaspoons honey
- 2 lb chicken breasts
- 1 lb small potatoes, cut in half
- 8 oz carrots
- 10 oz asparagus
- Preheat the oven to 400°F and spray a 9x13 baking dish with non-stick spray.
- In the large baking dish, combine the mustard, marjoram, garlic, olive oil, salt and honey.
- Add the chicken, potatoes and carrots to the casserole dish and toss, making sure all the ingredients are coated with the mustard sauce.
- Roast the chicken for 25 minutes.
- Meanwhile, cut the tough ends of the asparagus off and discard. Cut the remaining asparagus into 2 inch lengths.
- When the chicken has cooked for about 25 minutes, add the asparagus and toss, covering the asparagus in the mustard sauce.
- Continue to roast the chicken for another 12-15 minutes or until the internal temperature reaches 170°F and the vegetables are tender.
