- 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
- Heat oven to 425 degrees F. Grate 1 teaspoon peel from lemon; slice into 1/4-inch slices.
- 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.
- Rearrange chicken to add asparagus. Spoon pan drippings over chicken, drizzle asparagus with remaining oil and sprinkle all with cheese.
- 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).