You are here

Chicken In The Garden

Chicken.delights's picture
  Broiler fryer 1 , quartered
  Salt 1 1⁄2 Teaspoon, divided
  Dried tarragon 1 Teaspoon, divided
  Butter/Margarine 2 Tablespoon
  Small new potatoes 1 Pound, pared
  Snipped chives 2 Tablespoon (Fresh)
  Chopped fresh parsley 2 Tablespoon
  Celery pieces 2 Cup (32 tbs), diagonally cut
  Asparagus 1 Pound
  Fresh lemon juice 1 Tablespoon

Sprinkle chicken on both sides with 1/2 teaspoon salt and 1/2 teaspoon tarragon.
Heat butter or margarine in large skillet; add chicken, skin side down, and brown slowly; turn, and brown other side.
Transfer the chicken to a shallow 3 or 4 quart casserole.
Add potatoes to the butter in skillet; cook slowly over low heat for about 5 minutes and add to casserole.
Sprinkle chicken and potatoes with chives, parsley and drippings from skillet.
Cover tightly with casserole lid or aluminum foil.
Bake in 375° oven 30 minutes.
Remove from oven and remove cover.
Add celery pieces and asparagus.
Sprinkle vegetables with remaining 1 teaspoon salt and 1/2 teaspoon tarragon; spoon juices in casserole over asparagus and celery.
Drizzle with lemon juice.
Cover tightly and bake 30 minutes longer, or until chicken and vegetables are tender; baste occasionally with the juices in the casserole.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4 (16 votes)