This winter is kicking my ass. I’m just recovering from my third cold and this one was the worst. Not only did I feel like crap all week as I thought I was keeping it away, once the 3 day weekend hit, I was bed ridden with fevers, chills, body aches, and a sore throat and cough. My husband, aka patient zero, just had a stuffy nose and slight cough. That’s because he has a freakishly super human immune system and never gets really sick. Seriously. In his almost 35 years he has never taken a prescription medication. I know. I only hope that our children have his genetics.
Anyway, today, today I finally felt somewhat human again. I still have a low grade fever and feel like mild crap, but I was getting stir crazy. So I went grocery shopping and decided I was finally going to make a salad that I’d been wanting to make since the summer: Shaved Asparagus Parmesan Salad. And whole chickens were on sale so I decided to roast a chicken to go with it.
Super simple ingredients. Chicken, fresh rosemary, parsley, garlic, butter, an onion, some red potatoes, asparagus, oil, salt, pepper, and a really good Parmesan cheese. Parm is on our long list of cheeses to make. But it requires a lot of time and work. And by a lot of time, I mean at least 8 months of aging. Yea… we’re not even sure where we’ll be in 8 months so I’m going to add this to my very long list of “when-we-finally-own-our-home” List. In the meantime, it’s one of the things we’re happy to spend the money on.
First, the butter sauce. 1/2 a cup of butter and all the good stuff: minced garlic, chopped rosemary, chopped parsley, salt, and pepper. In a pan to melt and meld.
Then the cleaned and gizzard free bird sprinkled generously with salt. So, we once had a roasting rack for this pan. I have no idea where it went, so we just roast things without it. It hasn’t been a problem yet. Oh and I couldn’t find any string to tie together the legs, so I MacGyver’d it with a toothpick. Ok, that’s a reach, it’s not really worth of the “MacGyver” title, but it’s how I felt at the time so I’m going with it.
While the butter melted, I quartered the onion and potatoes, tossed those into the pan, and then drizzled the buttery goodness over the bird. Covered with a lid and into the oven at 350 degrees for about 90 minutes.
While the bird cooked, I prepped the asparagus. Although this definitely didn’t take 90 minutes. We love asparagus. Even as a kid it was my favorite vegetable. When my mom used to make it with parmesan and pepper it was such a treat. Because it’s not cheap. But during this time of year when it’s somewhat affordable in the grocery store (they had it on sale for $1.68 lb last week!), Dan and I eat a ton of it. Usually, we just throw it on the grill, but I came across this recipe via Martha Stewart awhile ago and have been wanting to try it since. Although I couldn’t find the same recipe so I used a Bon Appetite recipe instead, which I figured would be close enough.
So I prepped the asparagus, cleaned and ends trimmed. Even though I took out a knife, I didn’t use it. You can just snap the ends of the asparagus off; they will break off where the toughness of the ends, well, end.
Then I ‘shaved’ the asparagus. With a vegetable peeler I peeled thin slices from the stalks.
Until I had 2 lbs of shaved asparagus. I left the heads off, but ended up keeping them because I knew Dan would eat them.
Meanwhile, my chicken was cooking nicely. I took it out every 30 mins or so to baste the buttery goodness over the cooking bird. There was sooo much butter. Waayyy more than I normally cook with, but hell. I was sick for two days and had only really eaten soup for the past 48 hours so my body could have used some butter. At least that way my reasoning.
While the chicken finished cooking, I made the vinaigrette. Super simple. Lemon, olive oil, parm, salt, and pepper.
I squeezed the juice of one lemon, then shredded in a bunch of parm (about a 1/4-1/2 a cup).
Then I whisked in the olive oil. I whisked while I poured the oil in, I just couldn’t do that and take a picture at the same time. Not enough hands and all.
Then I had some tasty, lemony vinaigrette and shaved asparagus.
Then I shaved some parm from the block.
Then a mix of (just some) of the vinaigrette, more fresh cracked pepper, and topped with the shavings of parm. Bam. Shaved Asparagus Parmesan Salad. I didn’t use all of the vinaigrette. Well, to be honest, I didn’t follow the recipe below exactly so I ended up with quite a bit more as I balanced out the lemon and oil (I used too much lemon juice), so I just drizzled a little into the salad and then mason jarred the rest to use on another salad another time.
After 90 – 100 mins in the oven, the chicken was done. I had taken the lid off of the roasting pan for the last 15 mins to let the skin get nice and crispy. Omg… so much butter and chicken dripping deliciousness.
Can you see the buttery sheen of the potatoes and onions? Yeeahh.
This buttery chicken dripping goodness is going to make an amazing base for a super duper rich chicken stock!
But before we make the stock, my studly husband who was taking a break from work (surprise surprise he was working over time still…), was hungry. So we dug into the bird.
And we had an incredibly delicious dinner! Succulent roasted rosemary chicken with super flavorful and buttery roasted potatoes and onions with a light lemony shaved asparagus parmesan salad. The perfect dinner for my first real meal back from a weekend of sickness.
Rosemary Roasted Chicken
- 1 whole 5-6 lb chicken
- 1/2 cup butter
- fresh rosemary
- fresh parsley
- minced garlic
- Potatoes and onions and veggies if wanted
Pre-heat oven to 350 degrees. Clean and remove gizzards from chicken. Place in roasting pan. Melt butter with chopped rosemary, chopped parsley, salt, pepper, and minced garlic. Surround chicken with chopped potatoes and veggies of choice. Drizzle butter mixture onto chicken. Cover and bake for 90 minutes or until chicken is cooked at 180 degrees. Baste every 30 minutes.
Shaved Asparagus Parmesan Salad (From Bon Appetite)
- 1 lb of asparagus
- 1/4 cup of parmesan
- 1 1/2 Tablespoons of fresh lemon juice
- 1/4 cup of olive oil
- salt and pepper to taste
Clean and trim asparagus. Peel with vegetable peeler into long thin shavings. Transfer to bowl. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Add more cracked pepper. Use peeler to shave more Parmesan over salad.