Easy, peasy, chicken dinner for two you will totally love and, yes, there are leftovers.

Tasting Notes

There is nothing quite like – perfectly roasted chicken that is moist and juicy. A gravy that is succulent and tasty. potatoes that are rich and creamy, aided by the earthy taste of the roasted asparagus.

And you will have plenty of chicken left for sandwiches or a nice chicken salad. And don’t throw the chicken carcass out. Make a great broth out of it. It’s simple – all you do is fill a large pot with water, add all the remaining potatoes and asparagus into the pot, all the bones and whatever chicken is left that you won’t use for sandwiches and or a chicken salad, and bring to a boil and then let it simmer for about three hours. When the broth mixture gets low, add more water.

Once the cooking is done, strain the broth and you now a delicious broth that you can use to make another delicious dish – soup.

What You Need.

One small chicken, anywhere from three to four pounds.

10 small potatoes. If you don’t have any cut up two-medium sized potatoes into one-inch cubes.

About 10 stalks of asparagus.

3 tablespoons of butter.

2 tablespoons of olive oil.

Salt and pepper.

1 medium carrot.

1 celery stalk.

1/2 cup of white wine.

1 cup of chicken stock.

1 baguette.


Cut your baguette in half. Brush olive oil all over the insides of the baguette. Place in a pre-heated oven of 400 degrees. Bake the bread for five minutes and make sure you keep an eye on it so it does

Take your asparagus and break off the ends. Set aside.

Smear butter all over the chicken.

Once done season with salt and pepper to taste.

In the meantime turn your oven up to 425 degrees Fahrenheit.

Take the chicken and put it into a roasting pan and or Dutch oven.

Slice your carrot and celery stalk into small chunks.

Add to the pan or Dutch oven. Once done add your potatoes.

Add your olive oil.

Cook the chicken for 1 hour.

Then mix all the potatoes and vegetables making sure they are all coated with the olive oil and the drippings from the chicken.

Now add your wine and cook for another 30 minutes.

At the 1 1/2 hour mark baste the chicken with the gravy from the bottom.

Turn off the oven and add the asparagus to the chicken and make sure all the asparagus is coated with the gravy.

Once done, open the oven door slightly and let everything rest in the oven for 20 minutes.

Once done turn on the heat again in the oven and let everything cook for five minutes at 425.

Now you are ready to plate.

Easy and delish.