Roasted Lemon Parmesan Chicken with Asparagus Recipe

  • 4 pounds chicken quarters, rinsed, but not patted dry
  • 1 lemon
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 pound fresh asparagus, trimmed
  • 3 tablespoons shredded Parmesan cheese
  1. Heat oven to 425 degrees F. Grate 1 teaspoon peel from lemon; slice into 1/4-inch slices.
  2. Mix peel and flour; season with salt and pepper. Coat chicken in flour and arrange on baking pan with sides. Top with lemon slices. Drizzle with 2 tablespoons oil. Bake 30 minutes.
  3. Rearrange chicken to add asparagus. Spoon pan drippings over chicken, drizzle asparagus with remaining oil and sprinkle all with cheese.
  4. Bake 10 to 15 minutes more until juice of chicken is clear when thickest piece is cut to bone (170 degrees F for breasts; 180 degrees F for thighs and legs).