Friday, April 1, 2011

Baked Chicken and Potato Wedges with Asparagus Recipe

3 servings

4 medium Yukon gold potatoes
1 tbsp olive oil

1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon grated parmesan
1/2 tsp pepper
1 teaspoon salt
3 chicken breast halves
1 tablespoon chicken seasoning mix
1/4 cup of your favourite bbq sauce

1 bunch asparagus
Juice of 1/2 a lemon


Cut potatoes into wedges and boil until tender but not mushy. Or, use left over boiled potatoes and cut into wedges. Allow to cool. Mix the spices together.

Preheat oven to 400F.

Once potatoes are cooled, toss them with the olive oil. Place on a parchment lined baking sheet and sprinkle both sides with spice mix.

Sprinkle chicken with chicken seasoning and place on a cookie sheet.

Bake the potatoes and chicken for about 30 minutes or until chicken is cooked through. Remove potatoes. Raise the oven temperature to broil. Brush bbq sauce on the chicken and broil for 3-5 minutes. Turn it over and brush the other side. Broil another few minutes until the sauce has evaporated a little and looks stuck to the chicken.

While this is going on, steam your asparagus until tender. Drizzle with lemon juice and sprinkle on salt and pepper.


Tip: I like Swiss Chalet's rib sauce. I use it on chicken and pork. Get a large container to go from any restaurant who's bbq sauce you like. Keep it in your fridge. It's great for pulled pork.

- Baked Chicken and Potato Wedges with Asparagus -

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