\n<\/p>\n

<\/p>\n

\nSpring is here and makes me want to eat well! Like all seasons you will tell me ! This is not really a recipe, but rather the dish I made for myself one Sunday lunch. A quick trip to the market and I came back with some beautiful green asparagus that I love, and a free-range chicken. A bit of color with a sweet potato and here I am with a meal I enjoyed. And since many of you write to me asking for some basics, here is a simple way to cook chicken for a tasty result and juicy meat! <\/div>\n

<\/a>Recipe for 4 people:<\/p>\n

1 free-range chicken<\/span><\/b><\/li>\n

2 bunches of green asparagus<\/span><\/b><\/li>\n

1 large sweet potato<\/span><\/b><\/li>\n

1 head of garlic<\/span><\/b><\/li>\n

salt pepper<\/span><\/b><\/li>\n

olive oil<\/span><\/b><\/li>\n

30g of semi-salted butter<\/b><\/span><\/li>\n<\/ul>\n
Back from the market for this good meal!<\/p>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\nPlace the chicken in an ovenproof dish. Sprinkle it with olive oil and massage it well, even underneath. Salt and pepper it on all sides. Place a little butter on top. Put the whole head of garlic partially peeled with a little olive oil.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nPlace the dish in the oven cold and then put in the oven at 180\u00b0C without preheating for 1h15 in total. But we’ll come back to it after 30 minutes to add the sweet potatoes. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nFor asparagus, nothing could be easier! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nTake them in your hands, and twist them towards the base.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nThis will naturally break in the right place. In general, the foot is softer, except on asparagus that has just been picked. By breaking them, you get rid of the not so good part. Try to be as close to the foot as possible to lose as little as possible. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nPeel and chop the sweet potatoes. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nSprinkle with a little olive oil.<\/p>\n
\n <\/a><\/div>\n
\nAfter 30 minutes of cooking, remove the chicken from the oven.<\/p>\n
\n <\/a><\/div>\n
\nTurn it over and add the sweet potatoes. Recover some of the fat to baste the meat. You can add a dash of water.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nReturn to the oven for another 45 minutes. At this point the whole thing starts to cook well. The chicken has already been in the oven for 1 hour and 15 minutes. Turn the chicken over again for final cooking.<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\nIncrease the oven to 210\u00b0C. When it is at temperature, place the chicken in it for 15 minutes. This gives you time to cook the asparagus. Pour a little oil into a large frying pan.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPlace the asparagus and saut\u00e9 over high heat.<\/p>\n
\n <\/a><\/div>\n
\nThey should toast slightly. The ideal cooking time for them to stay crisp is 8-9 minutes. Salt lightly.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nIt’s time to eat! Serve the chicken, which is usually a little grilled, with its side dish of sweet potato and pan-fried green asparagus! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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