- 1 free-range chicken
- 2 bunches of green asparagus
- 1 large sweet potato
- 1 head of garlic
- salt pepper
- olive oil
- 30g of semi-salted butter
Back from the market for this good meal!
Take them in your hands, and twist them towards the base.
Sprinkle with a little olive oil.
After 30 minutes of cooking, remove the chicken from the oven.
Turn it over and add the sweet potatoes. Recover some of the fat to baste the meat. You can add a dash of water.
Place the asparagus and sauté over high heat.
They should toast slightly. The ideal cooking time for them to stay crisp is 8-9 minutes. Salt lightly.