Marinated chicken with asparagus salad

A vibrant and refreshing dish, perfect for spring or summer dining. The tender, flavourful chicken pairs beautifully with the crunchy asparagus and aromatic herbs, creating a light yet satisfying meal.

Kenwood Compact Food Processor, 1.4L Bowl, Blender, Emulsifying, Chopping Blade, Shredder Disc 400W, FP120, White

£40.00   £52.99

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Ingredients

For the marinade:

• fresh thyme sprigs 4, leaves picked
• fresh rosemary sprigs 4, leaves picked
• garlic cloves 8, roughly chopped
• small onion 1, chopped
• freshly ground black pepper ½ tsp
• fresh flatleaf parsley leaves 25g/1oz, picked
• extra virgin olive oil 100ml/3½fl oz
• lemon juice, from 1 lemon
• Dijon mustard 100g/3½oz

For the chicken:

• whole chicken (spatchcocked), 1
• extra virgin olive oil:: 1 tbsp
• sea salt

For the asparagus salad:

• blanched almonds 75g/2¾oz
• red or Roscoff onions 3, cut into 5mm/¼in thick slices
• red wine vinegar or Banyuls red dessert wine 2 tbsp, plus extra to finish
• extra virgin olive oil 50ml/2fl oz, plus extra to finish
• asparagus spears 24
• fresh thyme leaves 20g/¾oz, picked and chopped
• fresh sage leaves 20g/¾oz, picked and chopped
• garlic cloves 3, finely chopped
• lemon zest, from 1 lemon
• dried red chilli flakes, large pinch
• mixed salad leaves:: 10g/½oz each large-leaf rocket, baby-leaf spinach, watercress, wild cress, land cress, escarole, and grumola, picked and washed

For the garnish:

• fresh mint leaves, 20g/¾oz, picked and torn
• fresh flatleaf parsley leaves, 20g/¾oz, picked and chopped
• salt and freshly ground black pepper:

Method

The Marinade:

1. Add thyme, rosemary, garlic, onion, and black pepper to a food processor. Blend into a coarse purée.
2. Add parsley leaves in batches while gradually pouring in most of the olive oil. Blend until a thick green paste forms.
3. Add lemon juice and the remaining olive oil. Stir in Dijon mustard until fully incorporated.

The Chicken:

1. Spread the marinade evenly over the chicken. Cover and refrigerate overnight.
2. Bring the chicken to room temperature before cooking.
3. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large roasting tin in the oven for 10–15 minutes.
4. Add olive oil to the hot tin and sprinkle with sea salt. Place the chicken skin-side down on the salt.
5. Roast for 45 minutes or until cooked through. Check by piercing the thickest part of the leg; juices should run clear without any pinkness.
6. Cover with kitchen foil and rest for 20–25 minutes. Return to the oven briefly before serving to warm through.

The Salad:

1. Preheat the oven to 170C/150C Fan/Gas 3. Roast almonds on a baking tray for 8 minutes until golden. Chop coarsely and set aside.
2. Heat a griddle or frying pan over medium heat. Cook onion slices for 5–8 minutes on one side, then turn and cook for another 3–4 minutes.
3. Transfer onions to a bowl and cover for 5 minutes. Remove burnt pieces and lightly dress with vinegar and olive oil.

The Asparagus:

1. Add asparagus spears to boiling water for 2–3 minutes until tender but still crisp. Drain well.
2. Heat the remaining olive oil in a large frying pan over medium-high heat. Fry the asparagus until lightly coloured.
3. In a bowl, mix thyme, sage, garlic, lemon zest, and chilli flakes. Season with salt and black pepper.
4. Sprinkle the thyme mixture over the asparagus and drizzle with the remaining vinegar. Toss gently to coat.

To Serve:

1. Carve the chicken into portions and keep warm.
2. Arrange the mixed salad leaves on a large serving platter.
3. Place the asparagus mixture on top of the salad leaves and scatter the red onion mixture over it.
4. Top with the carved chicken pieces.
5. Garnish with torn mint leaves, chopped parsley, and roasted almonds. Finish with a drizzle of extra virgin olive oil and a splash of vinegar.

Suggested Wine Pairing

Majestic: Domaine de la Motte Chablis

This crisp and elegant Chablis offers notes of citrus and green apple, perfectly complementing the light, herbaceous flavours of the marinated chicken and asparagus salad.

Tesco: Finest Pinot Grigio

A refreshing Pinot Grigio with hints of pear and white peach enhances the delicate flavours of the chicken while balancing the zesty lemon notes in the salad.

Sainsbury’s: Taste The Difference Sauvignon Blanc

This vibrant Sauvignon Blanc features grassy and citrusy undertones that pair beautifully with the fresh herbs and asparagus in this dish.

What can you serve with this?

1. Crispy roast potatoes: Add a comforting crunch to this light dish.
2. Fresh sourdough bread: Perfect for soaking up any leftover juices from the chicken and salad dressing.
3. Grilled courgettes: Another seasonal vegetable that complements the flavours of this dish beautifully.

Nutri-score Health Check

This recipe scores a Nutri-Score of B due to its lean protein, fresh vegetables, and healthy fats from olive oil. The use of fresh herbs further enhances its nutritional value while keeping it light and flavourful.

Positive Factors:

• Lean protein: Chicken provides high-quality protein without excess fat.
• Aromatic herbs: Thyme, rosemary, parsley, sage, and mint add antioxidants and flavour without additional calories.
• Fresh vegetables: Asparagus, onions, and mixed salad leaves contribute fibre, vitamins, and minerals.

Negative Factors:

• Sodium content: Sea salt adds flavour but should be consumed in moderation for those watching their sodium intake.

The Nutri-Score system evaluates these factors to provide an overall health rating. This dish is a nutritious choice for a balanced meal!