Ingredients
4 chicken breasts or bone-in thighs (2 lbs.);
1/2 lb. asparagus;
1/2 lb. mushrooms or morels;
1 lemon - 1/2 for juice, 1/2 finely chopped;
1 tablespoon of parsley finely chopped;
2 1/2 tablespoons of olive oil;
Salt & pepper;
Rosemary - leaves from 1 sprig;
1/2 teaspoon finely chopped thyme leaves;
1 tablespoon of butter - cut into pieces;
3 cups of watercress;
1 tablespoon of finely chopped oregano.
Preparation
Preheat oven to 450 - use all 3 rack levels; Mix chopped lemon, parsley and 1/2 tablespoon olive oil, salt & pepper to taste; Place chicken on a sheet (skin down if using bone-in) and rub with marinade; place on bottom rack for 15 minutes; Flip and place on top rack for 15 minutes; Toss asparagus with 1 tablespoon of oil, salt & pepper and place on another sheet; Toss mushrooms with rosemary, thyme and a pinch of salt and place on a third sheet; place both on the middle rack for 15 minutes; Large mixing bowl - toss asparagus, mushrooms and watercress with roasting juices and remainder of oil, lemon juice, oregano, salt & pepper; Serve chicken alongside salad
