Chicken breasts are usually boring. Hum drum, forget what I’m eating, dry, what’s for dessert, dull. When I’m planning my weekly menus, I rarely get inspired by chicken breasts, opting for pork, beef, and even lamb instead. Roast chickens, with their crispy golden skin and moist meat, are in a different category.
I served roasted asparagus alongside the chicken piccata.
- Preheat oven to 450 degrees.
- Spread the asparagus on a cookie sheet, all flat in one layer.
- Sprinkle the olive oil, juice of one lemon, salt and pepper on top.
- Roast in the oven for 15 to 20 minutes, until just caramelized.