Roasted Chicken with Asparagus and Avocado

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A wholesome, flavour-packed one-pan wonder loaded with juicy roasted chicken legs, tender vegetables, and extra creamy avocado wedges. A perfect low carb, high protein meal! Baking avocados gives them an extra-creamy texture, but you can simply slice fresh avocado over the top if you prefer. Use other vegetables if asparagus ain’t in season.

 

Roasted Chicken with Asparagus and Avocado

adapted from Sainsbury

3 tbsp Chicken schmaltz or olive oil 2 Red onions, finely sliced 4 Bone in skin on chicken legs Salt and freshly milled black pepper ½ tsp Paprika ½ tsp Chilli flakes (or to taste) 500 g Green asparagus, trimmed 2 Avocados, cut into sixths (quartered if small) 1 Lemon, quartered, pips removed 1 tbsp Balsamic vinegar Chopped chives, to garnish

1. Preheat the oven to 200C/400F. Toss 1 tablespoon of chicken schmaltz or olive oil with sliced onions together in a large casserole or tray. Season and roast for 10 minutes.
2. Season the chicken with salt, pepper, paprika and chilli flakes. Heat 1 tablespoon chicken schmaltz or olive oil in a frying pan. Fry the chicken, skin-side down, on a medium/high heat for 4-5 minutes until the skin is golden and crisp. Turn and fry for a further 1-2 minutes. Remove from the heat and put the chicken on top of the onions, skin-side up. Scrape any pan juices over the chicken and roast for 15 minutes.
3. Remove the stone and skin of avocado, then cut into the 4-6 wedges. Add asparagus and avocado wedges around the chicken with the lemon quarters. Season and drizzle with the remaining 1 tablespoon of chicken schmaltz or olive oil.
4. Roast for a further 15-20 minutes, until the asparagus are tender and the chicken is cooked. Garnish with the chopped chives and serve drizzled with the balsamic vinegar.

© 2026 | http://angiesrecipes.blogspot.com