Lemon Chicken & Asparagus Roast

Ingredients

• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic Powder
• 1 teaspoon paprika

Chicken

• 6- 8 chicken drumsticks or thighs (skin on)
• ¼ cup extra virgin olive oil
• 1 large white onion
• 500g asparagus
• 2 cloves snow mountain garlic
• 1 teaspoon salt
• 3 lemons

Method

Set the oven temperature to 175 degrees Celsius.

In a medium-sized bowl, combine all the ingredients for the spice mix.

Preheat a large cast iron skillet, or an alternative robust ovenproof pan, over high heat on the stovetop. Incorporate the olive oil along with the onions, seasoning with 1 teaspoon of salt. Sauté the mixture, stirring often, until the onions become slightly tender and start to brown, which should take approximately 5 minutes.

Apply a generous layer of the spice mixture to the skin side of each chicken piece, using approximately half of the total amount.

Remove the onions from the pan and place them aside. Alternatively, you may simply push them to one side of the pan to minimize the number of dishes used.

Position the chicken, skin-side down, in the same cast iron skillet over heat. While the skin side is in contact with the skillet, apply the spice mix to the exposed sides of the chicken.

Prepare the chicken without interruption until the skin achieves a light golden brown color, which should take approximately 3 to 5 minutes. Subsequently, turn each piece over and continue cooking for an additional 3 to 5 minutes, or until the chicken is similarly browned. Return the onions to the chicken dish, ensuring they are positioned around the chicken pieces. Finally, place the asparagus on top of the onions and chicken.

Switch off the stove and extract the juice from the lemon halves onto the chicken. Place the lemon halves in between the chicken pieces.

Place the chicken in the oven and roast it until fully cooked, which should take approximately 20 to 30 minutes, depending on the size of the chicken.