Roasted Chicken with Asparagus and Shiitakes
By America's Test KitchenPublished on September 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 bone-in, skin-on split chicken breasts (about 3 pounds)Salt and pepper 1 tablespoon vegetable oil 4 scallions, white parts minced, green parts cut into 1-inch pieces1 pound asparagus, trimmed and cut into 1-inch pieces10 ounces shiitake mushrooms, stemmed and sliced thin¼ cup low-sodium chicken broth 1 tablespoon toasted sesame seeds
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Cook chicken skin side down until well browned, about 5 minutes. Arrange chicken skin side up in baking dish and roast until chicken registers 160 degrees, about 20 minutes.
- Meanwhile, pour off all but 1 tablespoon fat from skillet. Add scallion whites and cook over medium heat until softened, about 3 minutes. Stir in asparagus, mushrooms, and broth and cook covered, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove lid, add scallion greens, and cook until liquid evaporates, about 2 minutes. Stir in sesame seeds. Season with salt and pepper. Serve chicken with vegetables.
Time
30 minutesYield
Serves 4Ingredients
4 bone-in, skin-on split chicken breasts (about 3 pounds)
Salt and pepper
1 tablespoon vegetable oil
4 scallions, white parts minced, green parts cut into 1-inch pieces
1 pound asparagus, trimmed and cut into 1-inch pieces
10 ounces shiitake mushrooms, stemmed and sliced thin
¼ cup low-sodium chicken broth
1 tablespoon toasted sesame seeds
Ingredients
4 bone-in, skin-on split chicken breasts (about 3 pounds)
Salt and pepper
1 tablespoon vegetable oil
4 scallions, white parts minced, green parts cut into 1-inch pieces
1 pound asparagus, trimmed and cut into 1-inch pieces
10 ounces shiitake mushrooms, stemmed and sliced thin
¼ cup low-sodium chicken broth
1 tablespoon toasted sesame seeds
Ingredients
4 bone-in, skin-on split chicken breasts (about 3 pounds)
Salt and pepper
1 tablespoon vegetable oil
4 scallions, white parts minced, green parts cut into 1-inch pieces
1 pound asparagus, trimmed and cut into 1-inch pieces
10 ounces shiitake mushrooms, stemmed and sliced thin
¼ cup low-sodium chicken broth
1 tablespoon toasted sesame seeds
Why This Recipe Works
For our Roasted Chicken with Asparagus and Shiitakes, we started the chicken on the stovetop to create a crispy skin. Finishing it in the oven freed up the stovetop for cooking the vegetables. When selecting shiitakes, we found it best to look for mushrooms that had smooth, brown caps and were free of bruising. For sesame seeds that were browned but not burned, we toasted them in a dry skillet over medium heat, shaking the pan frequently, for about 5 minutes.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Cook chicken skin side down until well browned, about 5 minutes. Arrange chicken skin side up in baking dish and roast until chicken registers 160 degrees, about 20 minutes.
- Meanwhile, pour off all but 1 tablespoon fat from skillet. Add scallion whites and cook over medium heat until softened, about 3 minutes. Stir in asparagus, mushrooms, and broth and cook covered, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove lid, add scallion greens, and cook until liquid evaporates, about 2 minutes. Stir in sesame seeds. Season with salt and pepper. Serve chicken with vegetables.
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