Chicken with Roasted Lemon Sauce and Asparagus

How to prepare chicken with roasted lemon sauce and asparagus

1. Pat the chicken legs dry with paper towels and sprinkle with salt, black pepper and turmeric. Add the oil and massage it in.
2. Arrange them in a baking dish that fits them snugly side by side with a little space around them.
   
3. Cut the lemon into thin slices and place them between and under the chicken legs. Pour 2 tablespoons of water into the dish.
4. Roast the meat at 200°C for 45 minutes, until golden and the skin is crispy. During this time, quite a lot of juice should have collected in the dish from the chicken. If you taste it, it has the flavor of a concentrated chicken soup, tangy and aromatic from the lemon.
5. While the chicken cooks, bring water to boil in a pot and when boiling add the asparagus. Let it blanch for 1-2 minutes (depending on thickness), then remove to a plate. Sprinkle with a little salt.
   
7. Remove the dish from the oven and transfer the meat to a serving platter. Remove the roasted lemon slices onto a cutting board.
   
8. To the sauce remaining in the dish, add the crushed garlic and butter and stir. Then add the chopped herbs, finely chopped roasted lemons and grind some black pepper. Stir again. Taste the sauce for salt.
   
9. Pour the sauce over the chicken legs. Arrange the asparagus around the chicken. Serve immediately.
   

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